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Robert M. Kerr Food & Agricultural Products Center

Sanitation in the Food Industry - A Crash Course

FAPC is offering a new sanitation course for food industry professionals designed to provide essentials of sanitation in food-manufacturing plants.
May 11, 2017
Room 120 FAPC

Register (Visa, MasterCard, Cash or Checks Accepted)

FAPC is pleased to offer a new sanitation course for food industry professionals. This comprehensive day-long lecture and hands-on workshop is designed to provide the essentials of sanitation in food-manufacturing plants.

Topics:

  • Foodborne pathogens
  • Strategies to control foodborne pathogens
  • Cleaners, sanitizers and their mode of actions
  • Sanitary equipment and facility design
  • Pest control
  • Environmental monitoring
  • Allergen control

Who should attend:

  • Sanitarians
  • Quality assurance team
  • Production and plant managers

Tentative Agenda:

8 a.m. Registration
8:15 a.m. Welcome, Introduction & Objectives
8:30 a.m. Basic Micro & Environmental Monitoring
9:45 a.m. Break
10 a.m. Pest Control
11 a.m. Equipment & Facility Design
noon Lunch
12:45 p.m. Mode of Action
1:15 p.m. Pilot Plant Demos: CIP/COP, Sanitizers, Detergents
2:45 p.m. Break
3 p.m. TBD
3:45 p.m. Allergens
4:30 p.m. Wrap-up/Adjourn

Registration:

  • Cost: $250 per person
    A $25 fee will be billed to those who fail to cancel or attend.
  • The registration fees cover lunch, refreshments and workshop material costs.
  • Register (Visa, MasterCard, Cash or Checks Accepted), or call Karen Smith at 405-744-6277 to pay by phone.

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