Course sheet · 2027 catalogueFood safety
Environmental Monitoring Plan (Listeria)
One day to build or review the Listeria environmental monitoring plan of a site that makes ready-to-eat foods. Zoning, choice of points and frequencies, sampling techniques, reading results, trend monitoring, actions after a positive result: each step is applied to your plant layout, through to a revised sampling plan.
Duration1 day
Request a quoteObjectives
- Explain why Listeria monocytogenes persists in plants and which products are most exposed
- Build a hygiene zoning and a sampling plan by zone, point and frequency
- Apply good techniques for surface sampling and sample transport
- Interpret results and their trends, and trigger the right actions after a positive result
- Link the plan to regulatory microbiological criteria and to GFSI standard expectations
Programme
Day 1 — morning
- Listeria: ecology, harbourage sites, routes of contamination of ready-to-eat products
- European Union microbiological criteria for Listeria monocytogenes and buyer expectations
- Site zoning: product contact surfaces, nearby zones, remote zones, non-production zones
- Choice of points, number of samples and frequencies; testing for Listeria spp. or Listeria monocytogenes
Day 1 — afternoon (workshop)
- Sampling techniques: sponges, swabs, timing of sampling, transport to the laboratory
- Reading results, mapping and trend monitoring
- Positive result: intensified cleaning, source-seeking samples, decision on products
- Workshop: sampling plan on your site’s layout
Teaching methods
- Presentations based on cases of persistent contamination in industry
- Work on your site’s layout and cleaning plan
- Demonstration of sampling technique with your laboratory’s equipment
- Trend analysis exercise on a series of results
- Final test and check of a sampling technique
Assessment and documents
Knowledge test at the end of the day and a practical check of a sampling technique, reaction survey at D+1. Numbered certificate verifiable online; training report and draft sampling plan handed to the company.
Bilingual materials for every participant; each classroom course comes with its digital twin on OmniLearn.
Frequently asked questions
Is our site concerned?
First and foremost, any site that makes ready-to-eat products in which Listeria can grow: smoked or marinated seafood, dairy, prepared meals, salads. Other sites also benefit by showing control of their environment.
Should we test for Listeria monocytogenes or Listeria spp.?
Both approaches exist. Testing the Listeria genus in the environment gives a more sensitive indicator of favourable conditions; testing for the pathogenic species is expected in some cases. The course explains how to choose and how to react to each result.
Does a positive result lead to a recall?
Not automatically. A positive on a surface remote from the product calls for action on the environment; a positive on a product contact surface requires an assessment of the batches concerned. The day details this decision logic.
Will we leave with a usable plan?
The workshop produces a first draft plan for your site. Its implementation and verification can then be supported through food safety programme assistance.
Practical information
- Duration
- 1 day
- Audience
- Quality, laboratory, hygiene, production
- Prerequisites
- Basics of food microbiology or HACCP training
- Group size
- Groups of 6 to 12 participants, in-company
- Format
- In-company, face to face on your site
- Language
- French, Darija or English; bilingual materials
- Funding
- OFPPT special training contracts (TFP), GIAC, Maroc PME: we prepare the applications with you, at no extra cost.
- Programme customisation
- Programme adapted to your procedures, your equipment and your audience
Organise this course
Price and dates on quote, depending on your headcount, your site and your preferred period.
Request a quoteDownload the PDF sheetCall +212 661 863 618Going further
Our consultants can also support the project on your site. Food Safety Programmes: Culture, Food Defence, Allergens, Recall
Related courses
All courses in this fieldTrain your teams on your own site
Book a call with a consultant or request an in-company session: we adapt the programme to your procedures and your audience.