EventSpan

Full description:

Why Should You Attend:

With the crisis we have seen in food safety in the last decade, deli meat, cheeses, sprouts, cantaloupe etc, QC managers are under a lot of pressure to maintain a clean sanitized facility while focusing on their HAACP plan and other crucial responsibilities. The potential for cross contamination occurs in the facility every day. Finished product is often too close to other adulterants or the adulterants can be human!

This presentation will help a QC manager of a RTE processor to look through the “lens” of their HAACP and other prerequisite building blocks like strong GMP and Sanitation programs. We’ll help you see areas that the facility may be weak in and show you some tools to address, particularly sanitation, where the areas of possible listeria can be hiding, and how to clean well enough to eradicate them.

Learning Objectives:

Attendees will learn more about the keys to preventing listeria in the processing environment, take an in depth look at a strong sanitation program.

Areas Covered in the Seminar:

• Preventing Cross Contamination.
• Essentials of an Environmental Swabbing Program.
• Rotate your Sanitizer, - which one?
• Antimicrobial Treatments.
• Personal Hygiene.
• The supplier's role in training the sanitation team.
• Control the floors, control the bacteria.
• Chemical Applications.