Food Processors 2016 - Conference about Proven Cleaning and Sanitation Techniques for Food Processors

Overview:
Cleaning and sanitation programme are essential to control the hazards of microbiological and physical contamination of foods in the foodservice and food manufacturing facilities. 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 unambiguous cleaning and sanitation templates for High care and Low risk areas
Why You Should 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, daily cleaning and sanitising method for specific equipment in the high and low risk areas will be discussed. 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
What should be disinfected
Correct identification of chemicals
Dispense and safe use of chemicals
Sanitation procedure
Identification of potential niche environments
The requirements for personal protective equipment
Spillage procedures
Control and cleaning programme sheet for high and low risk areas
Clean-trace tests for hygiene monitoring
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.
Contact Detail:
NetZealous - Compliance4All,
161 Mission Falls Lane, Suite 216,
Fremont, CA 94539, USA.
Phone: +1-800-447-9407
Email: support-AT-compliance4All.com
http://www.compliance4all.com/
Event Link : http://bit.ly/Proven_Cleaning_and_Sanitation_Techn...