2011 Annual Meeting
Cleaning and Sanitation Webinar Series
These webinars are targeted to provide participants information around sanitary design, effective cleaning and sanitation processes and verification methods. Registration is required for each webinar. The cost is $25 per webinar.
Presented by the IAFP Food Hygiene & Sanitation Professional Development Group
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Sanitation - Back to Basics
April 7, 2010, 2:00 p.m. Eastern Time
Dr. Keith Warriner, Assoc. Prof., Dept of Food Science, University of Guelph
It is well established that sanitation is the most critical part of any food safety program. Indeed, a significant proportion of high profile foodborne illness outbreaks can be linked to failures in sanitation. In this presentation the history of sanitation and evolution of regulations will be covered. An overview on how to develop a sanitation plan and approaches to verify the efficacy of sanitation will be discussed. The range of sanitizing methods (physical, chemical and biological) available will be described and how to select the most appropriate approach for specific applications outlined. Finally, future trends in plant sanitation and hand washing technologies will be provided.
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Challenges with Wet Cleaning
May 5, 2010, 2:00 p.m. Eastern Time
Dr. John Butts, Vice President of Research, Land O'Frost
This presentation will focus on wet sanitation of equipment requiring disassembly. The Webinar will be an overview of the process. Key points will cover the critical factors of Sanitation Process Control. Principles of Sanitary Equipment Design as well as Sanitary Facility Design will be covered. Investigative techniques such as the "Seek and Destroy Process," "Timed Studies" and "Swat Team" sampling will be covered.
Click here to Register for Challenges with Wet Cleaning
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Challenges and Improvement Opportunities in the Cleaning and Sanitation of Equipment in Dry Food Processing Environments
June 2, 2010, 2:00 p.m. Eastern Time
Jeff Kornacki, Ph.D, Kornacki Microbiology Solutions, Inc
This webinar will address conditions that favor microbial growth and dispersion in the processing environment with emphasis on sites of contamination associated with food processing equipment. Approaches to elimination of those conditions will be described as well as approaches that have been or could be considered to eliminate or otherwise control microbes isolated from such sites. Register at:
Click here to Register for Challenges and Improvement Opportunities