This previously well-subscribed workshop using established academic and industrial experts will give small and midsize produce, spice, condiment, bakery, and ingredient suppliers the tools necessary to address four food safety issues in the processing environment: 1) finding spoilage microorganisms in the environment before they affect product, 2) finding allergens in the environment before they affect product, 3) finding pathogens in the environment before they contaminate product, and 4) assessing effectiveness of cleaning, sanitation, and employee hygiene practices. The first speaker will discuss regulatory perspectives, customer expectations, and characteristics of microbial and chemical contaminants. The second will present an analytical methods overview. The third will discuss data interpretation and source tracking. The last presenter will address remedial sanitation practices. A practical breakout session will include information on how to collect samples, tools for collection, and sample handling. The workshop will conclude with another breakout session where attendees will work through a case study. Attendees will receive a workbook and two easy-to-use Environmental Monitoring Program guides, one on pathogens and one on allergens.