Food Safety Net Services (FSNS) will be hosting a training course on June 26, 2019, at their Greeley, Colorado location. The course, The Importance of GFSI in Food Safety Management and the Association with Microbiology, will discuss GFSI influence on food safety management systems and the importance of understanding and reacting to data generated from sampling, testing, and environmental monitoring.  It will also address the meaning of the results and possible risks associated if the information and data is not acted upon. The course will be taught by Alex Brandt, FSNS chief science officer and Lori Ernst, senior vice president of audit services.

Ernst is a food industry veteran with 20 years of experience in food operational management. As a food industry auditor, Ernst has conducted more than 250 GFSI audits. Her audit capabilities cover animal welfare (all species), sanitation, food safety/ GMP, customer specific requirements, industry-specific needs, and warehouse audits. She also has audit experience in multiple other areas including bakeries, flour milling, fish, canning, oil refining, dairy, eggs, beverages, produce and snack food items. Her specific qualifications cover BRC Food third-party audits; BRC Storage & Distribution third-party audits; BRC-approved training provider (ATP); SQF high-risk third-party audits; Professional Animal Auditor Certification Organization (PAACO) red meat audits; and PAACO Poultry audits.  Ernst also is trained for Foundation for Food Safety Certification (FSSC) 22000 and Hazard Analysis Critical Control Points (HACCP) certification.

Brandt’s expertise includes food antimicrobials, environmental sampling, molecular subtyping of foodborne pathogens, molecular detection methods, and persistence of foodborne pathogens in food processing environments. He is a member of several professional associations including the American Meat Science Association, the International Association for Food Protection, the Institute of Food Technologists, and AOAC International.

For more information on the course, call 888-525-9788 or email