Advanced Sanitation Workshop
May 14 - 15, 2013
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.
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
Practical Information, Plant Application
Sanitation is a building block of all quality programs. Most people understand that a plant must clean and sanitize equipment and process on a regular basis. Sanitation must be understood in specific ways in order to apply it correctly. This workshop provides detailed, practical information about sanitation, inspection and validation of sanitation activities.
Benefits of Attending
Ideas learned in the workshop will give participants usable knowledge that can be shared with others back at the plant. Often the only way to learn about sanitation is when you are not busy doing sanitation. Plant managers, supervisors, line-leads, and maintenance personnel will all benefit by attending this training.
Learn Practical Solutions
Participants will learn details of the sanitation cycle, sanitation chemicals, CIP systems and chemical application methods. Additionally, specific information concerning sanitation validation techniques will be provided. The focus of this course is to train all participants in the details of food plant sanitation. To this end all participants will be expected to fully participate in the hands on training and application exercises. Anyone wishing to bring an issue from his or her plant or other "real-life" experience is welcome to do so.
Take Home Valuable Materials
All lecture materials, notes, and examples will be supplied to participants. These resources will assist you back at the plant to ensure that your sanitation programs are the best they can be.
Dr. Brian Nummer is the Extension Food Safety Specialist and an Associate Professor in the Department of Nutrition, Dietetics and Food Science at Utah State University. His specialty is retail and foodservice food safety. Working in retail and foodservice has provided him exposure to many food commodities.
David A. Irish is the Dairy Processing Specialist for the Western Dairy Center at Utah State University. He has over 20 years of experience as a Production and Quality Manager in various aspects of the food industry. Dave is a sanitation expert with a diverse background in plant sanitation and trouble shooting.
Who Should Attend?
QA/QC personnel, sanitation managers and supervisors, plant managers and supervisors, and any staff who want to upgrade their knowledge of the science and technology of cleaning and sanitizing.
For a brochure containing information regarding all 2013 Short Courses, Workshops, and Symposia, click here.