IAFP Announces Cleaning and Sanitation Webinar Series

Wednesday, March 31, 2010

The International Association for Food Protection announces three webinars, presented by the IAFP Food Hygiene & Sanitation Professional Development Group. A $25 registration fee is required for each webinar. Visit this address: www.foodprotection.org/events/webinars/ to register.

April 7, 2010 2 PM Eastern Time: Sanitation ­- Back to Basics, Dr. Keith Warriner - Assoc Prof., Dept. of Food Science, University of Guelph

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 will be discussed. The range of sanitizing methods (physical, chemical and biological) available will be described and how to select the most appropriate approach for specific applications outlined. Finally, future trends in plant sanitation and hand washing technologies will be provided.  

May 5, 2010 2 PM Eastern Time: Challenges with Wet Cleaning, Dr. John Butts - VP of Research,
Land O'Frost

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

June 2, 2010 2 PM Eastern Time: Challenges and Improvement Opportunities in the Cleaning and Sanitation of Equipment in Dry Food Processing Environments, Jeff Kornacki, Ph.D. - Kornacki Microbiology Solutions, Inc.

This webinar will address 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 will be described as well as approaches that have been or could be considered to eliminate or otherwise control microbes isolated from such sites.