Food Hygiene and Sanitation Professional Development Group

Mission Statement: To provide information on the developments in hygiene and sanitation in the food industry

Next Meeting

July 8, 2018
Salt Palace Convention Center | Salt Lake City, Utah

In conjunction with IAFP 2018

How to Join

Involvement in committees and professional development groups (PDGs) offers Members the opportunity to share a wealth of knowledge and expertise. Members of committees and PDGs are the architects of the Association structure. They plan, develop and institute many of the Association's projects, including workshops, publications and educational sessions. Technical challenges facing the food safety industry are discussed, examined and debated. Members may volunteer to serve on any number of committees or PDGs that plan and implement activities to meet the Association's mission.

Membership on a PDG is voluntary (not by appointment) and may vary from year to year.

IAFP Members can manage their PDG involvement by logging in to the IAFP Web site. At the Member Dashboard, click “Edit Profile.” Your profile has two tabs: Contact Info and Professional Info. Select the Professional Info tab and update the PDGs you would like to participate in. We highly recommend that you contact the PDG chairperson for each group to let them know you have joined their PDG.

Non-members can contact Didi Loynachan, dloynachan@foodprotection.org, for more information.

Minutes

2017 Board Response to Recommendations

  1. Making symposia searchable on the app by PDG for 2018.

    Board Response: Agree, staff will look into making the necessary changes.

  2. Post the agenda for each PDG meeting on the app so that participants can plan their attendance agenda.

    Board Response: Agree, this was done in 2017 for PDGs who provided their agenda to staff for posting.

  3. Recommendation to Board to switch roles of Nadia Narine (Secretary) to replace Ken Davenport as Vice Chair (Ken has a conflict as Chair of the Packaging PDG).

    Board Response: Agree.

2016 Board Response to Recommendations

  1. Open the registration booths at 7:30 am on Sunday.

    Board Response: Agree.

  2. Consider an ongoing advanced sanitation and equipment design workshop.

    Board Response: A proposal with workshop details including organizers, speakers, length and possible location(s) should be submitted for review and consideration.

  3. Due to current Vice Chair Zhinong Yan stepping down from his position, we recommend Vanessa Cranford be approved to complete his term up to IAFP 2017. We also recommend approval of Ken Davenport as Vice Chair-elect and Nadia Narine as Secretary for the same time period. Beginning at IAFP 2017, we recommend the Board approve Vanessa Cranford to serve as Chair, Ken Davenport at Vice Chair and Nadia Narine as Vice Chair-elect.

    Board Response: Agree

2015 Board Response to Recommendations

  1. Continuous Improvement Idea: Background: Manually collecting and transcribing the old and new members present at the meeting is time consuming and prone to errors. Proposal to use a bar code reader app to scan in PDG attendee information. CHARM volunteered to purchase the $300.00 app for our PDG.

    Board Response: IAFP staff will investigate using scanners or an app to scan name badges of those participating in the PDG meetings.

  2. Approve Ken Davenport as Vice Chair and Vanessa Cranford as Vice Chair-Elect.

    Board Response: Agree.

2014 Board Response to Recommendations

  1. Develop a new PDG for Food Safety Inspectors and Auditors.

    Board Response: Members may form a PDG by requesting to the Board to hold an organizational meeting. Once it is shown that there is enough interest, the PDG can be approved.

Resources

Webinars

  • Cleaning, Sanitizing and the Seven Steps of Sanitation Webinar

    This free one-hour webinar is sponsored by Ecolab. Participants MUST register in advance.

    Effective sanitation is foundational to ensuring food safety, yet the fundamentals are often not well understood by the teams tasked with the job and therefore executing the basics can be a challenge. Empowering sanitation crews with the applied knowledge needed to clean and sanitize the plant for production to commence is a key goal of engaged management. The aim of this webinar, with a targeted audience of sanitation teams across the industry, is to review the basics with a focus on the difference between cleaning and sanitizing and the seven steps of wet sanitation.

    Download Slides

    Presenters

    • Scott Burnett, Presenter Ecolab, Inc.
    • Vanessa Cranford, Moderator U.S. Food and Drug Administration (FDA)
  • The Hygienic Design of Food Industry Cleaning Brushes

    This Webinar will present the finding of an investigation into the hygienic design of food industry cleaning brushware and the development of a new hygienically designed brushware option. (short description)

    Many food manufacturers appreciate the benefits of hygienically designed production equipment as it is quicker and easier to clean, and minimises the risk of product cross-contamination. However, when it comes to food industry cleaning equipment, very few are developed with good hygienic design in mind. Both the FSSC 22000 and BRC issue 7 Global food safety standards state that cleaning equipment should be 'hygienically designed', but what determines whether a piece of cleaning equipment meets this requirement? and what can be done to ensure that hygienic design is incorporated into cleaning equipment in the future? This Webinar will present the finding of an investigation into the hygienic design of food industry cleaning brushware and the development of a new hygienically designed brushware option.

    Download Slides

    Presenters

    • Debra Smith Global Hygiene Specialist at Vikan
  • Environmental Monitoring "Best Practices"

    Environmental Monitoring is more than just sampling and reporting results. Its responsibility is to move the establishment along a journey from the “Awareness Stage” to the “Predictive Stage.” Food Safety Management must create and cultivate a company culture that promotes preventative action. The continuous improvement pathway is marked with proven best practices.

    Download Slides

    Presenters

    • Dr. John Butts President of Food Safety By Design, LLC and Advirsor to CEO at Land O'Frost
  • Food Hygiene and Sanitation PDG presents: China's Food Safety System In the Year Of The Rooster

    Dozens of Chinese food laws and regulations have been revised or newly adopted, and hundreds of mandatory national food safety standards have been amended and updated. (short description)
    2016 may have been the Year of the Monkey, but the Chinese authorities were not monkeying around with the food industry, as they continued to reshape and tighten the regulatory reins on China's food safety management system. As a result, dozens of food laws and regulations have been revised or newly adopted, and hundreds of mandatory national food safety standards have been amended and updated. This presentation will describe highlights of these. (extended description) 

    Download Slides

    Presenters

    • Dr. Zhinong Yan Food Safety Director for Ecolab AsiaPacific
  • Food Hygiene and Sanitation PDG presents: Effective Swabbing for ATP & AMP For Better Hygiene

    Quantifying Sanitation: The sensitivity of ATP+AMP detection , and its relation with patents to calculate RLU as reference for level of hygiene ( DIN 10124:2009-12), with comparisons to ATP only detection and other protein detection systems.

    Download Slides

    Presenters

    • Atef W. Idriss MEFOSA
    • Youmna Iskandarani MEFOSA
  • The Food Hygiene and Sanitation PDG presents BIOFILM & FOOD SAFETY

    This presentation will discuss the nature of biofilm formation in general and the effects that growth in a biofilm can have on bacterial cells and their resistance to inactivation using traditional sanitation treatments. 

    Biofilm formation in food processing facilities enhances the ability of pathogens to survive harsh environments, to resist antimicrobial treatments, and to spread and persist in the food processing environment. Thus, the formation of biofilms is a food safety concern since persistent low-level contamination of foods can occur, and is reported to be one of the main factors in failure of sanitation treatments to remove or inactivate human pathogens on produce surfaces.



    Presenters

    • Dr. Bassam Annous United States Department of Agriculture, Agricultural Research ServiceEastern Regional Research Center (USDA-ARS-ERRC)
  • Clean in Place- Addressing Key Principals of Design/Operation and Dispelling the Myths of CIP

    This webinar discussed key principles - Many of which are often overlooked such as sanitary design- components that are not CIPable and effective inspection technique.

    Download Slides

    Presenters

    • Evan Rosen, V.P. Food Safety and Quality Assurance PacMoore
  • Optimization through Hygienic Design

    This webinar presentation will focus on the need for proper hygienic design. The webinar will provide a general overview of what hygienic design is and how this critical factor can help ensure a lean operational environment. Topics covered in this webinar will include design of food processing environments, storage and equipment. Design principles and their rationale will be discussed in detail.

    Organized by the Food Hygiene & Sanitation PDG.

    Presenters

    • Dennis Bogart Senior Associate, Randolph Associates
  • Cleaning and Sanitation Validation: What Does Clean Look Like?

    There are many different standards of clean and what is "clean" for one food operation may not be "clean" for another. This webinar presented empirical ways to measure the cleanliness of surfaces. Tests that can be used to evaluate soil and microbial levels on surfaces will be discussed. The strengths and weaknesses of the various tools available to evaluate the effectiveness of cleaning and sanitation programs will be presented. An adequately designed sampling program is as important as the methods used to test the surfaces, therefore this webinar will discussed the elements of a sound sampling program.

    Organized by the Food Hygiene & Sanitation PDG.

    Due to technical issues during the presentation, this webinar was not recorded. However, the presenter provided the slide presentation for those who are interested. Click below to view the slides.

    Presenters

    • Dr. P.C. Vasavada Professor of Food Science, University of Wisconsin River Falls
  • The Chemistry of Sanitizers

    This presentation will discuss the various antimicrobial sanitizers that can be used in food processing and food service settings. Topics will include the various sanitizer chemistries in the marketplace, the strengths and weaknesses of some of the more common technologies, and how to properly use antimicrobial treatments. This presentation will also delve into some of the regulations around these products and the impact of those regulations on what is used as sanitizers, what sanitizers suppliers can cannot say about the products, as well as how and where antimicrobial treatments are used.

    Organized by the Food Hygiene & Sanitation PDG.

    Presenters

    • Dale Fredell Manager of Education & Training, Ecolab
  • The Chemistry of Clean

    Choosing the correct cleaner for a given task can be a difficult. There are literally thousands of different cleaner ingredients, formulations, and characteristics all of which will have different performance characteristics. Matching those characteristics to the cleaning task at hand is important to ensure optimum cleaner performance. This presentation will discuss the various ingredients commonly used in cleaners employed in food processing/service settings. The impacts of those ingredients on cleaning performance or other characteristics of cleaners will be discussed. The chemistry of soil will also be explained and several examples will be presented that describe how to match the cleaner to the soil in order to ensure optimum cleaning.

    Organized by the Food Hygiene & Sanitation PDG.

    Presenters

    • Dr. Dale A. Grinstead Food Safety Technology Fellow, Diversey Inc.
  • The Cost of Cleaning - Knowing the Costs

    The positive tension between efficient operations and effective cleaning programs is a daily reality for all food producing facilities. Understanding all the costs associated with cleaning and sanitation is critical for lean management. In this presentation the cost of cleaning and sanitation will be covered. The costs of cleaning methods and various sanitizing agents will be described, providing knowledge to enable cost-benefit justifications for operational costs.

    Organized by the Food Hygiene & Sanitation PDG.

    Presenters

    • Gerry Lang Training Manager, Food & Beverage Division, Diversey Inc., Americas
    • Dan Porter Senior Scientist, Global Application Expert, Food and Beverage, Diversey Inc.
  • Challenges and Improvement Opportunities in the Cleaning and Sanitation of Equipment in Dry Food Processing Environments

    This webinar addresses conditions that favor microbial growth and dispersion in the processing environment with emphasis on sites of contamination associated with food processing equipment. Approaches to elimination of those conditions are described as well as approaches that have been or could be considered to eliminate or otherwise control microbes isolated from such sites.

    Organized by the Food Hygiene and Sanitation PDG.

    Presenters

    • Jeff Kornacki, Ph.D Kornacki Microbiology Solutions, Inc
  • Challenges with Wet Cleaning

    This presentation focuses on wet sanitation of equipment requiring disassembly. The Webinar is an overview of the process. Key points cover the critical factors of Sanitation Process Control. Principles of Sanitary Equipment Design as well as Sanitary Facility Design are covered. Investigative techniques such as the "Seek and Destroy Process," "Timed Studies" and "Swat Team" sampling are covered.

    Organized by the Food Hygiene and Sanitation PDG.

    Presenters

    • Dr. John Butts VP of Research Land O'Frost
  • Sanitation - Back to Basics

    It is well established that sanitation is the most critical part of any food safety program. Indeed, a significant proportion of high profile foodborne illness outbreaks can be linked to failures in sanitation. In this presentation the history of sanitation and evolution of regulations will be covered. An overview on how to develop a sanitation plan and approaches to verify the efficacy of sanitation is discussed. The range of sanitizing methods (physical, chemical and biological) available is described and how to select the most appropriate approach for specific applications outlined. Finally, future trends in plant sanitation and hand washing technologies are provided.

    Organized by the Food Hygiene and Sanitation PDG.

    Presenters

    • Dr Keith Warriner Assoc Prof. Dept of Food Science University of Guelph