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Food Facility Sanitation
Tuition Cost $999.00 USD

New regulations, new products, microbiological concerns, and customer demands challenge facility personnel to remain current and informed on their responsibilities of food safety and sanitation. Learn how sanitation, pest management, and other key prerequisite programs impact your ability to meet quality expectations and produce safe food products. This course will support your development and management of critical food plant programs that allow you to produce safe, legal food products and meet your customers’ food safety expectations.

Following this training, you will be prepared to:

  • Develop a strategy to control common stored-product insects, rodents, and bird pests
  • Select the proper cleaning compound, sanitizing material, and methods of use for food processing equipment
  • Develop control strategies to avoid allergen cross-contamination
  • Identify sanitary design deficiencies in equipment and structures and develop methods to minimize their impact on food safety programs
  • Agenda

    Day 1
    8:00 a.m.
    Food Regulations, Current Good Manufacturing Practices (cGMPs), and Their Impact
    10:00 a.m.
    Food Product Integrity Systems
    1:15 p.m.
    Prerequisite Programs for Food Safety
    2:15 p.m.
    Simplifying Food Plant Microbiology
    3:30 p.m.
    Developing a Master Cleaning Program and Procedures
    5:00 p.m.
    Adjourn
    Day 2
    8:00 a.m.
    Understanding the Chemistry of Detergents and Cleaning Compounds
    9:45 a.m.
    Dry Cleaning and Sanitizing Options
    10:45 a.m.
    Allergen Control Programs
    1:15 p.m.
    Foreign Material Control Programs
    3:00 p.m.
    Implementing a Chemical Control Program
    4:00 p.m.
    Employee Training Programs Part 117.10 GMPS
    5:00 p.m.
    Adjourn
    Day 3
    8:00 a.m.
    Rodent Biology and Control Strategies
    9:45 a.m.
    Food Plant Defense Programs
    11:00 a.m.
    Bird Control Strategies
    1:15 p.m.
    Insect Identification and Behavior
    2:45 p.m.
    Basic Sanitary Design Criteria
    4:00 p.m.
    Principles of Food Plant Inspections
    5:00 p.m.
    Adjourn
    Day 4
    8:00 a.m.
    Principles of Food Plant Inspections (continued)
    9:00 a.m.
    Food Plant Inspection Workshop and Corrective Action Planning
    12:00 p.m.
    Adjourn

    Evaluation

    Upon successful completion of this course, you will receive 1.3 continuing education units.

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