This is an in-depth advanced training program for individuals having responsibilities for sanitation and quality control practices in food and dairy plants. The objective is to provide the individual with advanced skills regarding the properties of cleaning and sanitation.

 

Agenda

Part 1. Foundations in Sanitation

• The microbial ecology of a food plant; What is dirt? What is a biofilm? (includes hands-on exercises)
• Chemistry and use of cleaners and sanitizers
• Understanding and monitoring allergens (includes hands-on exercises)

Part 2. Sanitation Programs

• Sanitation in the various food safety programs: GMPs, British Retail Consortium and SQF (Global Food Safety Initiatives)
• Sanitary design and planning sanitation programs
• Monitoring sanitation (ATP methods) (includes hands-on exercises)
• Understanding and monitoring Listeria (includes hands-on exercises)
• Understanding and monitoring Salmonella (includes hands-on exercises)
• Discussion - participant experiences in sanitation programs

Part 3. Applied Sanitation (more hands-on activities)

• The group will visit a local food plant that employs an extensive sanitation program