Pathogen Environmental Monitoring (PEM) is among the most important components to a robust food safety program. If pathogens are re-occurring in your production facility, your entire operation is compromised from a safety standpoint.

Salmonella and Listeria are just two examples of common and potentially hazardous pathogens for a food production facility. 

You’ll want to confirm that you do not have resident micro-organisms in your facility. Plot all positive results on maps and review historic trends and your CAPA for root cause.

Control foot traffic and know where people and wheels move. Make sure your infrastructure is in good condition as you continue to isolate environmental causes.

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