Advanced Sanitation
Who should take this course? QA/QC personnel, sanitation managers and supervisors, plant managers and supervisors and any staff who want to upgrade their knowledge of the science and technology of cleaning and sanitizing.
Workshop Objectives
Part: Foundations in Sanitation 1
- The microbial ecology of a food plant; What is dirt? What is a biofilm? (includes hands-on exercises)
- Chemistry and use of cleaners and sanitizers
- Understanding and monitoring allergens (includes hands-on exercises)
Part 2: Sanitation Programs
- Sanitation in the various food safety programs: GMPs, British Retail Consortium and SQF (Global Food Safety Initiatives)
- Sanitary design and planning sanitation programs
- Monitoring sanitation (ATP methods) (includes hands-on exercises)
- Understanding and monitoring Listeria (includes hands-on exercises)
- Understanding and monitoring Salmonella (includes hands-on exercises)
- Discussion- Participant experience in sanitation programs
Part 3: Applied Sanitation (more hands-on activities)
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The group will visit a local food plant that employs an extensive sanitation program
Course Instructors:
For registration or questions please call the Western Dairy Center at 435-797-2106 or email them at westcent@usu.edu