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32784 Conferences

Improving Sanitation Standard Operating Procedures in the Food Industry - Webinar by GlobalCompliancePanel

Added by davidross759 on 2010-09-02

Conference Dates:

Start Date Start Date: 2010-09-07
Last Date Last Day: 2010-09-07

Conference Contact Info:

Contact Person Contact Person: Manzoor
Email Email: smanzoor@globalcompliancepanel.com
Address Address: Online Training Webinar, Online, DE, 19801, United States
Phone Tel: 800-447-9407
Phone Fax: 302-288-6884

Conference Description:

Foodborne illness is often traced to improper cleaning and sanitizing of food equipment and the environment. Operators of food facilities develop and implement Sanitation Standard Operating Systems to protect food from contamination. Specifics about the people, equipment, facility, cleaning and sanitizing methods and procedures must be carefully documented. Foodborne illness is often traced to improper cleaning and sanitizing of food equipment and the environment. Investigators point to failures of basic sanitation in recent nationwide outbreaks involving peanut butter, potpies and, spinach. Scientific systems such as Hazard Analysis Critical Control Point (HACCP) require the operator to control the potential for environmental contamination to avoid failure of the HACCP System.

Areas Covered in the Session:

* Development of Sanitation Standard Operating Procedures.
* Master Cleaning Schedule.
* Pre Operation Sanitation.
* Operational Sanitation.
* Verification and Logging Sanitation Procedures.
* Validation of Cleaning and Sanitation.
* Microbial Assessments of Food Environments.
* Assignment and Management of Sanitation personnel.

Who Will Benefit: This webinar will provide valuable assistance to all regulated companies that need to develop HACCP systems, including companies in the produce, meat, and processed food fields. The employees who will benefit include:

* Senior Management
* Quality Assurance and Plant Management Personnel who oversee the daily cleaning and sanitation of the food processing environment
* Third Parties developing HACCP plans
* Auditors and those with food safety inspection roles
* Validation specialists
* Consultants
* Quality system auditors
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