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Hygienic Equipment Sanitation


This short course offers practical information on best practices, “real-world” examples, and tips on how to enhance daily operations related to improving existing food safety and quality programs. The three-session training will focus on criteria for selecting, installing and maintaining processing equipment and utensils, how to effectively clean processing equipment and the processing environment, identification of employee practices that negatively impact operational food safety as well as how to upgrade existing food safety programs using industry “best practices” for compliance with FDA Food Safety Modernization Act (FSMA) regulations.

Your instructors will utilize extensive experience in auditing and troubleshooting wet and dry food processing environments to deliver real-world advice on upgrading food safety programs through the use of common sense, mining production records and associated data, the use of cutting-edge technology and tools, microbiological indicators, environmental testing programs and hazard detection systems. You will learn how to identify food safety “alarm bells” and how to silence them through the establishment of early warning systems alerting quality assurance, food safety and management before significant problems emerge.


All seminar registrations are per person.