Food First Blog | The 2 Essential Take-Aways From AIB’s Managemen

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The 2 Essential Take-Aways From AIB’s Management Development for the Food Safety/Sanitation Professional Resident Course
The 2 Essential Take-Aways From AIB’s Management Development for the Food Safety/Sanitation Professional Resident Course

From the idea that pots and kettles will not be washed within twenty feet from a well to unclean laundry water shall not be discarded in the street, sanitarian’s have used guiding principles in the United States since Virginia’s first sanitation law in 1610. The advantages of having guidelines and standards in today’s food production facilities are easy to see: cleaning validation, foreign material control, and chemical control, to name a few. There are more benefits, though, according to Mount Franklin Foods Sanitation Supervisor David Barrios.

Barrios attended AIB International’s three-week Management Development for the Food Safety/Sanitation Professional course in Spring 2017 at the recommendation of his employer.

“I was excited to attend AIB last year, because of what the course provided.” Barrios said. “I want to learn from the best to make my plant the best. The hands-on experience was spot on for what to look for when working in the sanitation field.”

Barrios said his path to becoming a sanitation supervisor has been less conventional than normal. After serving 12 years in the US military, five of those in public health, he wanted to understand the civilian side of food inspection and sanitation. He also had a desire to improve his company’s sanitation program. This lead to a search for a training program entirely focused on sanitation. Since Barrios said the AIB course ultimately gave him the extra time to devote to productivity and distractions from the plant, it was important to reconnect, a year later, to see how he continued using his gained skills.

AIB: How has the course changed your career?

David Barrios: My view on sanitation has broadened. I now view it as a broad program that encompasses the whole plant, not just a single department. It was important to me to evolve and it’s a great feeling when you tell an auditor --- I’ve attended the AIB Management Development course. I’ve developed an understanding of the auditor language now and I feel confident enough to speak it.

AIB: Was the course exactly what you expected? If not, what surprised you?

David Barrios: The course was exactly what I expected and I was excited knowing I was walking into a distraction-free zone, away from the plant responsibilities that constantly take my time. This course was a time-saver because it gave me the tools necessary to start a sanitation program from scratch, something I didn’t want to do on my own. It also taught me about how to implement wash schedules and know what to look for.

One of the most frequently heard pain points in off-site training is taking time away from plant obligations. AIB General Manager of Food Safety Services Gary Burgess helps students see the value of the course.

“I know it’s difficult to be away from your plant for an extended amount of time.” Burgess said. “However, the knowledge and real-world experience gained from this in-depth course will pay off immeasurably.”

AIB’s Management Development for the Food Safety/Sanitation Professional course is taught by food safety professionals who have years of hands-on experience in the food industry. The course is a mixture of both classroom and on-the-floor training. The biggest advantage is the instructor’s ability take participants to the on-site pilot plant to apply the principles learned in a practical manner. AIB’s comprehensive course develops skills in the following areas:

  • Food Regulations/ Regulatory Inspections
  • Developing and Implementing an Effective Sanitation Program
  • Prerequisite Programs
  • Cleaning Procedure Development
  • Allergen Control
  • Chemical Control
  • Personnel Practices
  • Effective Inspection Techniques
  • Bacteria, Mold and Viruses
  • Swabbing
  • Foreign Material Control
  • Sanitary Design
  • Maintenance for Food Safety
  • Microbial Risk Assessments
  • Food Defense
  • Integrated Pest Management
  • HACCP
  • Managing for Better Returns







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