Improve the Cleaning System in Your Food Plant

(Webinar length:  1hr 22m)

Overview:

The cleaning of a food manufacturing plant is one of the most basic activities for any food manufacturer. The importance of cleaning in food manufacture cannot be denied yet cleaning is often regarded as an activity of low priority in the daily operation of a food manufacturing plant.  Cleaning comes at a cost to industry so there is keen interest in how cleaning costs in terms of chemicals and time can be reduced. In reality, the basic concepts for cleaning are sound and modifications to the standard cleaning processes often result in disaster.

This presentation will review the key concepts important in cleaning a food manufacturing plant, look at some of the mechanisms behind cleaning and sanitation, explain why different chemicals work in different situations and look at what happens if we use more chemicals in cleaning. We will also look at activated water as an alternative cleaning and sanitising solution to standard cleaning chemicals.

Areas covered in the webinar:

  • Overview of cleaning processes
  • The best conditions for common cleaning chemicals
  • Which chemicals are best in different situations
  • Is more always better?
  • An alternative to standard cleaning systems 

Who will benefit from this webinar:

  • QA and QC Managers
  • Production Managers
  • Food Scientists and Technologists
  • Food Safety Personnel
  • Microbiologists and Food Processing Engineers
  • Sanitation managers
  • Governmental food safety agencies
  • Consulting organizations

Presenter--Dr. Steve Flint


Steve Flint

Steve Flint is a Professor in Food Safety and Microbiology and Director of the Food Division Institute of Food Nutrition and Human Health at Massey University in New Zealand. He is a graduate of Massey University as well. Steve started his working life in the pharmaceutical industry developing vaccines for farm animals. After dealing with animal health issues, he decided that the products animals produced were more interesting than the animals themselves so spent 20 years developing solutions to microbiological issues in the dairy industry, working as a scientist for the Fonterra Research Centre. Steve is now continuing his research at Massey University and inspiring students in the world of food microbiology. Since joining the IFNHH team in January 2008, Steve has been keen to share his experiences as an industrial research microbiologist through teaching and is enjoying expanding his research into new areas. Steve’s current research specialities are biofilms, rapid assays for microorganisms, and novel preservation systems and he has published over 90 scientific publications. Throughout his career in the veterinary pharmaceutical industry, the dairy industry and now Massey University, Steve has maintained a passion for the subject of microbiology.


 

 

  • Item #: 0305dClean
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Price $289.00