Food Safety and Sanitation for Food Plants

Food Safety and Sanitation Training for Food Plants

Develop food plant sanitation programs and procedures that shine!

New regulations, new products, microbiological concerns, and customer demands challenge personnel responsible for food safety to remain current and informed on the responsibilities of food safety and sanitation. Spend 3.5 days learning from our experienced experts and return to work knowing how sanitation, pest management, and other key prerequisite programs impact your ability to meet quality expectations and produce safe food products.

This must-have seminar from AIB will help you find more effective, efficient, and cost-saving ways to stay on track in your food safety programs. Learn how to develop and manage critical food plant programs that allow you to produce safe, legal food products and meet your customers’ quality expectations.

Who would benefit from this food safety course?

It does not matter what position your employees hold; if they are in any way involved in food safety and sanitation responsibilities – even indirectly – they would greatly benefit from this seminar.

After this course, you’ll know how to:

  • Develop a strategy to control common stored-product insects, rodents, and bird pests
  • Select the proper cleaning compound, sanitizing material, and methods of use for food processing equipment
  • Develop control strategies to avoid allergen cross-contamination
  • Identify sanitary design deficiencies in equipment and structures and develop methods to minimize their impact on food safety programs

Upon successful completion of this course you will receive 1.3 IACET continuing education units.

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
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
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
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

Enrollment information:

Cancellation Information

Taxes will be added to stated seminar fees as applicable.

Date and location

For seminars currently accepting enrollments, click on the city and state below for hotel information and a location map. This seminar is available at any time for plants interested in private training.


Food Safety and Sanitation for Food Plants Phoenix, Arizona, United States of America
Jan 29 - Feb 01, 2019
$1375.00 USD
12200
false
http://www.aibonline.org/aibonline_/secure.aibonline.org/php/location.aspx?EventLocation=5022
GMPs

Food Safety and Sanitation for Food Plants - Save with EARLY20! Manhattan, Kansas, United States of America
Jun 25 - 28, 2019
$1375.00 USD
12192
false
http://www.aibonline.org/aibonline_/secure.aibonline.org/php/location.aspx?EventLocation=1651
GMPs
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