Rotimi Toki
Instructor Rotimi Toki
Product Id 601398
Duration 90 Minutes
Version Recorded
Original Price $295
Special Offer Price $10
Refund Policy
Access recorded version only for one participant; unlimited viewing for 6 months

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:

  • 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

Who Will Benefit:
  • 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

Speaker Profile
Rotimi Toki , is principal of Rottoks Food Safety Management Consulting Services Limited. He has provided services to some of the top brands in food service and manufacturing sectors. Rotimi specializes in Quality Systems Audit, developing an integrated food safety management system based on HACCP principles. He has more than 20 years of experience. He works with industry in applying the principles of quality and food safety management. He has been an integral part of raising industry standard and helping manufacturers achieving Quality certifications.

He has worked at many senior Technical, Operational and Quality levels within the Food Industry in Ireland , Nigeria and the UK, namely, Brian Munro, Cuisine de France, Tesco and Marks & Spencer gaining valuable hands on experience which he bring seamlessly into every training course. Rotimi, is a Food Technologist, a certified food safety trainer and Safefood360 certified partner. He has a Master degree in Food Safety Management from Dublin Institute of Technology.

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