Workshop 2 – Demystifying Dry Cleaning: Understanding the When, How, and Why of Dry Cleaning & Sanitizing (Disinfecting)

Friday, July 24 (8:00am-5:00pm) and Saturday, July 25, 2026 (8:00am-5:00pm)

Workshop Registration Fees

  • Members $910.00
  • Non-Members $1110.00
  • Late-fee $75.00

Register Now

LATE RATES ADD $75 TO THE RATES LISTED ABOVE. LATE RATES GO INTO EFFECT ON JULY 3.

IAFP Workshop Cancellation Policy:  Registration fees, less a $100 administration fee and any applicable bank charges, will be refunded for written cancellations received by July 2, 2026.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.

NOTICE: Modifications to payment method WILL INCUR a $30 processing fee.

Workshop Description

As the food industry advances its understanding of pathogen risks and allergen cross-contamination, particularly in low-moisture foods, manufacturers are rethinking traditional cleaning practices. Many are recognizing the need to adopt or expand dry cleaning approaches as part of a modern sanitation strategy.

Despite its growing importance, dry cleaning is often surrounded by uncertainty: What methods qualify as “dry”? When are they most appropriate? What risks do they mitigate—or potentially introduce? This interactive two-day workshop is designed to address these questions by combining the latest science with real-world application.

Participants will:

  • Gain a comprehensive overview of dry-cleaning fundamentals and decision-making through risk assessments.
  • Explore and compare a range of tools and technologies, including dry vapor steam, vacuums, dry ice blasting, manual cleaning, chemical sanitizers (e.g., CO₂-propelled alcohol), shoe and floor treatments, UV, heat, gaseous options (ClO₂, O₃), and innovative techniques such as hot oil and product flushes.
  • Engage in hands-on activities to try numerous dry-cleaning tools and methods, swabbing techniques, and learn the verification and validation methods in team-based activities.
  • Connect dry-cleaning practices with broader food safety and quality systems, including Recall & Lot Controls, Pathogen Environmental Monitoring, Hygienic Zoning, and Hygienic Design.

The workshop will also highlight current research, identify critical knowledge gaps, and provide attendees with actionable strategies to enhance or implement dry cleaning within their facilities.

By the end, participants will leave equipped with a practical, science-driven framework for dry cleaning, one that challenges conventional approaches and strengthens food safety and operational resilience.

Who Should Attend

Intended Audience: 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

  • Joe Baumert, University of Nebraska Lincoln
  • Jennine Cannizzo, Hygiena
  • Yvonne Masters, John B. Sanfilippo & Son, Inc.
  • Kara Mikkelson, ChemStation
  • Nathan Mirdamadi, Kerry Ingredients
  • Evan Reyes, Goodway Technologies
  • Debra Smith, Vikan
  • Patrick Wouters, EHEDG

Workshop Organizers

  • Neil Bogart, Post Consumer Brands