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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
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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