Proven cleaning and sanitation techniques for food processors

PROVEN CLEANING AND SANITATION TECHNIQUES FOR FOOD PROCESSORS

www.onlinecompliancepanel.com | 510-857-5896 | [email protected]

http://www.onlinecompliancepanel.com/

Instructor Profile:

Rotimi Toki, is principal of Rottoks Food Safety Management Consulting Services Limited. He has provided services to some of the top brands in food service and manufacturing sectors. Rotimi specializes in Quality Systems Audit, developing an integrated food safety management system based on HACCP principles. He has more than 20 years of experience. He works with industry in applying the principles of quality and food safety management. He has been an integral part of raising industry standard and helping manufacturers achieving Quality certifications.

He has worked at many senior Technical, Operational and Quality levels within the Food Industry in Ireland , Nigeria and the UK, namely, Brian Munro, Cuisine de France, Tesco and Marks & Spencer gaining valuable hands on experience which he bring seamlessly into every training course.



Description:

Cleaning and sanitation programs are essential to control the hazards of microbiological and physical contamination of foods in the foodservice and food manufacturing facilities. To ensure that a facility and equipment are clean, sanitized and suitable for their intended use, management of the food business must draw up and operate a written sanitation programs and suitable cleaning procedure for all equipment surfaces and structures within the facility.



Why Should you Attend:

Attend this webinar to learn about:

Reasons for cleaning and disinfection

Cleaning methodology Good cleaning practices What should be disinfected Correct identification of chemicals Dispense and safe use of

chemicals Sanitation procedure Identification of potential niche

environments The requirements for personal

protective equipment Spillage procedures Control and cleaning program

sheet for high and low risk areas Clean-trace tests for hygiene

monitoring



Objectives of the Presentation:

The objective of this webinar is to make available to the participants proven cleaning methodology, good cleaning practices and effective sanitation procedure which have achieved reduced levels of contamination in finished products, leading to improved quality, fewer batch rejections and lower risk of product recall repeatedly. Attendees will have the list of tested and trusted chemicals suitable for use in the food industry, how to store, choose, dispense and make safe use of them.

In addition, daily cleaning and sanitising method for specific equipment in the high and low risk areas will be discussed. This webinar will effectively address the fear of niche environments as sources of contamination in food processing facilities as the attendees will be shown how to identify and deal with the potential ones. Samples of control sheet and cleaning programme will also be used as examples. Finally, the session will review the use of "Clean-Trace" tests for hygiene monitoring.



Who can Benefit:

Food Processors and Manufacturers Owners of SME's Production Managers QA & QC Managers HACCP Coordinators Regulatory Affairs & Compliance

Professionals Food Scientists and Technologist Hygiene Managers



Live Session - How it works

Username and Password will be sent to you 24 hours prior to the webinar

Presentation handouts in pdf formate will be mailed to you Login to the session using the username and password provided to

you Get answer to your queries through interactive Q&A sessions via

chat Please let us know your thoughts and views at the end of webinar,

your valuable feedback will help us improve Get certification of attendance.

Recorded Session - How it works

A link will be provided to you upon purchase of the recorded session Please click on the link to access the session Presentation handouts in pdf formate will be mailed to you Get certification of attendance.



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