Hygienic Design and Sanitation
Friday, July 6 and Saturday, July 7 (8:00 a.m. - 5:00 p.m.) - 2 days
Workshop Registration Fees
- Members $640.00
- Non-Members $740.00
- Student $320.00
- Late-fee $75.00
Sanitation practices are essential to provide safe foods to consumers. During this workshop, the participants will learn about the NAMI and GMP Equipment Design Principles and utilize the checklists to assess the design of different equipment during hands-on exercises. They will also learn about the importance of designing utilities such as compressed air, water system, etc. and working with the maintenance department. Also, an overview of on Food Safety Modernization Act (FSMA) Sanitation as a Preventive Control.
During the second day, the workshop with a focus on implementing and managing a master sanitation schedule, cleaning and sanitizing principles, and a case study to conclude and summarize the learning. The second day will also include a hands-on cleaning exercises.
Plant & Corporate Quality leads, Plant & Corporate Sanitation leads, Plant & Corporate Microbiologists
The importance of Sanitation
Introduction to Hygienic Zoning - Breakout
Overview - Sanitary Design of Equipment
Principles of Sanitary Design of Equipment
Hands-on examples of sanitary design of equipment - Breakout
Considerations for Utilities such as: Compressed air, environmental air, water, etc.
Maintenance for Food Safety
Overview of Sanitation as a Preventive Control
Utilizing data to verify (validate) your sanitation program, and for continuous improvement
Hands on cleaning and sanitizing following the 7 steps of sanitation - Breakout
Vanessa Cranford, FDA-CFSAN, Washington, DC, USA
Nathan Mirdamadi, Commercial Food Sanitation, Aliquppa, PA, USA
Richard Brouillette, Commercial Food Sanitation, South Burlington, Vermont, USA