Developing A Food Processing Sanitation Plan

(Webinar length:  1h 36m)

Overview:

The introduction of sanitation is viewed as the most successful food safety initiative in history. Indeed, over 30% of the foodborne illness cases linked back to processing environments can be attributed to poor sanitation.

This presentation will provide a thorough examination of all aspects of sanitation during processing. Regulations within North America will be outlined and different forms of sanitation practiced (i.e. dry vs. wet processing). A review of the range of sanitizers available along with advances (physical and biological) in the area will be described. Different tools to monitor the efficacy of sanitation will be discussed and how they can be implemented as training tools. The sequential steps on developing a Sanitation Plan will be described and the importance of establishing a food safety culture being critical to the plan’s success.

Areas covered in the webinar:

  • The difference between verification and validation of sanitation
  • Methods to monitor the efficacy of sanitation
  • Indicators and pathogens of relevance
  • Developing a sanitation Standard Operating Procedure
  • Zone sampling and frequency
  • Approaches to enhance training of sanitation crews

Who will benefit from this webinar:

  • Quality Assurance Managers
  • Production Managers
  • Laboratory Managers
  • Food Safety Personnel
  • HACCP Coordinators
  • Government Food Inspectors
  • Sanitation Managers
  • Corporate and Plant Microbiologists
  • Processing Engineers
  • Operations Supervisors and Managers

Presenter

KeithDr. Keith Warriner is currently an Associate Professor within the Department of Food Science at University of Guelph, Canada. Dr. Warriner received his BSc in Food Science from the University of Nottingham, UK and PhD in Microbial Physiology from the University College of Wales Aberystwyth, UK. He later went on to work on biosensors within the University of Manchester, UK and subsequently returned to the University of Nottingham to become a Research Fellow in Food Microbiology. He joined the Faculty of the University of Guelph in 2002.

During the last fifteen years in the field of microbiology and food safety research, Dr. Warriner has published more than 100 papers, book chapters, patents, and conference abstracts. He has broad research areas encompassing development of decontamination technologies, biosensors for biohazard detection, and more fundamental research on the interaction of human pathogens with plants. One notable research accomplishment was the development of a decontamination treatment for sanitizing seeds destined for sprout production and a further process based on Advanced Oxidation Process for inactivating pathogens on fresh produce. Current research in the area is focused on developing biocontrol strategies based on using a combination of antagonistic bacteria and bacteriophage to reduce levels of human pathogens at the primary production stage.

 

  • Item #: 0820eSanitPlan
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Price $289.00