Proven Cleaning and Sanitation Techniques for Food Processor
Cleaning and sanitation programme are essential to control the hazards of microbiological and physical contamination of foods in the foodservice and food manufacturing facilities. As a business owner, the last thing you need to worry about is a pest infestation upsetting your employees, creating unexpected costs and damaging your image to you customers and visitors. To ensure that a facility and equipment are clean, sanitised and suitable for their intended use, management of the food business must draw up and operate a written sanitation programme and suitable cleaning procedure for all equipment surfaces and structures within the facility.
This webinar will offer the participants a clear pathway to achieving a clean, pest-free operation, better manage your operational costs by avoiding surprises.
Why should you Attend:
The objective of this webinar is to make available to the participants proven cleaning methodology, good cleaning practices and effective sanitation procedure which have achieved reduced levels of contamination in finished products, leading to improved quality, fewer batch rejections and lower risk of product recall repeatedly. Attendees will have the list of tested and trusted chemicals suitable for use in the food industry, how to store, choose, dispense and make safe use of them.
In addition, the webinar will discuss the three primary concerned areas in pest control- preventing access (proofing), denying harbourage and access to food and water, and destroying or eradicating any pests present in a manufacturing.
This webinar will effectively address the fear of niche environments as sources of contamination in food processing facilities as the attendees will be shown how to identify and deal with the potential ones. Samples of control sheet and cleaning programme will also be used as examples. Finally, the session will review the use of "Clean-Trace" tests for hygiene monitoring.
Areas Covered in the Session:
Who Will Benefit:
- Reasons for Cleaning and Disinfection
- Cleaning Methodology
- Good Cleaning Practices
- Sanitation Procedure
- Correct Identification of Chemicals
- Dispense and Safe use of Chemicals
- Identification of Potential Niche Environments
- The Requirements for Personal Protective Equipment
- Clean-trace Tests for Hygiene Monitoring
- Preventive Pest Control Measures
- Signs of Pest Activity
- Site bait Plan Samples
- Pest Control Treatments
- Food Processors and Manufacturers
- Owners of SME's
- Production Managers
- QA & QC Managers
- HACCP Coordinators
- Regulatory Affairs & Compliance Professionals
- Food Scientists and Technologist
- Hygiene Managers