AIB

Agenda

Agenda is subject to change. Please review our dress code.

Day 1

Time Activity
8:00 a.m. Registration and Introduction
8:15 a.m. Food Regulations, cGMPs, and their Impact
A discussion of current food regulations, changes, and how they impact the food industry
9:45 a.m. Break
10:00 a.m. Food Product Integrity Systems
Understanding fundamental management systems to consistently provide safe, legal products that meet customer quality expectations and the role food plant sanitation plays in this effort.
12:00 p.m. Lunch (On your own)
1:15 p.m. Prerequisite Programs for Food Safety
A discussion of the essential prerequisite programs needed to create and sustain a safe food processing environment.
2:15 p.m. Simplifying Food Plant Microbiology
This session addresses the basic elements of a food plant micro program to assist with the decision-making process regarding micro concerns.
3:15 p.m. Break
3:30 p.m. Developing a Master Cleaning Program and Procedures
A practical approach to the development, implementation and management of a sanitation program for food plants will be provided.
5:00 p.m. Adjourn

Day 2

Time Activity
8:00 a.m. Understanding the Chemistry of Detergents and Cleaning Compounds
Define the use of cleaning compounds for the type of soils being removed. Improper use of the cleaning compound is a common and often costly mistake.
9:30 a.m. Break
9:45 a.m. Dry Cleaning and Sanitizing Options
This program examines the methods of dry cleaning and their role in the sanitation program. The program will also examine the hazards associated with dry processes and the potential for dust explosions.
10:45 a.m. Allergen Control Programs
Key points of an Allergen Control Program are discussed to assist with developing programs in your plant.
12:00 p.m. Lunch (On your own)
1:15 p.m. Foreign Material Control Programs
What is foreign material and how do we monitor and control the process to avoid customer injury or complaints.
2:45 p.m. Break
3:00 p.m. Implementing a Chemical Control Program
Understand how to organize a Chemical Control Program in the plant to minimize issues with chemical products.
4:00 p.m. Employee Training Programs Part 110.10 GMPS
This session defines Part 110.10 of the GMPs: Personnel Practices and addresses the key compliance issues and how to meet the challenges.
5:00 p.m. Adjourn

Day 3

Time Activity
8:00 a.m. Rodent Biology and Control Strategies
Rodent behavioral changes are making it increasingly difficult to manage these pests. How can you use this knowledge to design an effective program or assist your contractor with quickly eliminating and preventing their intrusions?
9:30 a.m. Break
9:45 a.m. Food Plant Defense Programs
Food plant defense measures and the role of the defense coordinator in the plant will be examined.
11:00 a.m. Bird Control Strategies
This program looks at the pest bird species and methods of control available to avoid creating a controversy with regulatory agencies and the public.
12:00 p.m. Lunch (On your own)
1:15 p.m. Insect Identification and Behavior
Go a step beyond just "Name the Bug." Determine the significance of the insect in your plant and how to best develop a corrective action strategy.
2:30 p.m. Break
2:45 p.m. Basic Sanitary Design Criteria
In keeping with the preventive aspects established by FSMA and the need to be more efficient by making equipment and systems easier to manage, learn the established design criteria for equipment and facilities that avoid sanitation and food safety issues.
4:00 p.m. Principles of Food Plant Inspections
Regulatory agencies are increasingly emphasizing the inspection as the primary investigative tool to fulfill their mission. How do you conduct your own self-inspection program? Are you as in-depth as you need to be? Is your corrective action doing what you thought it would do to eliminate problems? This program will help calibrate your efforts to stay ahead of issues. 
5:00 p.m. Adjourn

Day 4

Time Activity
8:00 a.m. Principles of Food Plant Inspections (cont'd)
Regulatory agencies are increasingly emphasizing the inspection as the primary investigative tool to fulfill their mission. How do you conduct your own self-inspection program? Are you as in-depth as you need to be? Is your corrective action doing what you thought it would do to eliminate problems? This program will help calibrate your efforts to stay ahead of issues.
9:00 a.m. Food Plant Inspection Workshop and Corrective Action Planning
Participants work together in groups to determine what is wrong and plan detailed corrective action plans by applying learned principles.
(Flexible break time provided during workshop)
12:00 p.m. Adjourn

Successful completion of this course earns the participant a certificate of completion and Continuing Education Units.

Learning objectives

  • Develop a sanitation program, including procedures, for a food plant.
  • Identify common stored product insects, rodents, and bird pests to develop a control strategy.
  • Select the proper cleaning compound and sanitizing material to maintain food processing equipment in a clean sanitary manner.
  • Identify the Big 8 allergens and develop control strategies to avoid cross contamination.
  • Identify sanitary design deficiencies in equipment and structures and develop methods to minimize their impact on food safety programs.
  • Identify key prerequisite programs.

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