Some pathogens, such as Salmonella and Listeria monocytogenes, are considered environmental. These microbes may live and survive in the food processing environment, risking direct contamination of food and food contact surfaces. Ready-to-eat food are especially susceptible to environmental contamination, and as such, adequate sanitation preventive controls need to be in place. This course will provide the regulatory and scientific background to establish a pathogen environmental monitoring program in food facilities that handle any RTE food.