Demystifying Dry Cleaning: When, How and Why of Dry Cleaning & Sanitizing

Friday, July 25 and Saturday, July 26, 2025 (8:30 a.m. - 5:00 p.m.)

Workshop Registration Fees

  • Members TBD
  • Non-Members TBD
  • Late-fee TBD

IAFP Workshop Cancellation Policy: Registration fees, less a $100 administration fee and any
applicable bank charges, will be refunded for written cancellations received by June 2, 2025.  No
refunds will be made after July 2, however, the registration may be transferred to a colleague
who is NOT currently registered with written notification.  Registrations cannot be carried to any
future meetings.

Photo Policy:  We occasionally use photographs of attendees in our promotional material.  By
attending, you agree to such usage.

Other:  Any modifications to payment method will incur a $25 processing fee.

Refunds will be processed when received.

Workshop rates are available for students upon request. 

Workshop Description

With the increasing knowledge about the potential risks posed by pathogens and allergen crosscontamination especially in lower moisture foods, manufacturers are looking to evolve their cleaning and sanitation practices, and many are needing to turn to dry cleaning. To many there is a lot of mystery and misunderstanding about dry cleaning which this 2-dayworkshop is intended to help answer. Questions such as what methods are considered dry? When should dry methods be used? What risks will the methods reduce or possibly introduce? The participants will also better understand the latest science and practical techniques that can be used for the execution of a dry-cleaning program. Finally, the workshop will cover the current research but also gaps in our understanding.

During the workshop, attendees will get a hands-on opportunity and learn the fundamentals of the dry-cleaning process as well as how to conduct a risk assessment for dry cleaning, to ensure the best approach. They will experience, numerous dry-cleaning tools and methods, including but not limited to, the use of dry vapor steam, vacuums, dry ice blasting, manual cleaning, chemical selection for sanitizing/disinfecting such as CO2propelled alcohol, floor and shoe treatment methods, UV, heat, gaseous (e.g., ClO2, 03), and hot oil and product flushes.

Attendees will get a hands-on opportunity to try numerous dry-cleaning tools and methods and learn the verification and validation methods in team activities. Finally, the workshop will make the connection between dry-cleaning practices and other food safety programs that can be impacted such as Recall & Lot Controls, Pathogen Environmental Monitoring, Hygienic Zoning, and Hygienic Design.

The combination of these learnings will provide attendees with a practical approach to dry cleaning and enable them to challenge their existing cleaning regimens and initiate the implementation of a dry-cleaning process in their companies/facilities.

Who Should Attend

Participants should be either directly or indirectly responsible for cleaning and sanitizing/disinfecting including academia, regulatory, research and development, sanitation, quality, food safety and/or operations.

Workshop Instructors

  • Joeseph Baumert, University of Nebraska Lincoln, Lincoln, Nebraska, USA
  • Neil Bogart, Post Consumer Brands, Alabaster, AL, USA
  • Kevin Lorcheim, Clordisys, Branchburg, NJ, USA
  • Yvonne Masters, John B. Sanfilippo & Son, Inc., Chicago, IL, USA
  • Evan Reyers, Goodway Technologies, Stamford, CT, USA
  • Deb Smith, Remco: A Vikan Company, Darsham, Suffolk, Denmark

Workshop Organizers

  • Neil Bogart, Post Consumer Brands, Alabaster, AL, USA
  • Yvonne Masters, John B. Sanfilippo & Son, Inc., Chicago, IL, USA
  • Deb Smith, Remco: A Vikan Company, Darsham, Suffolk, Denmark
  • Evan Reyers, Goodway Technologies, Stamford, CT, USA