Proven Cleaning and Sanitation Techniques for Food Processors 2015

Topics

• Cleaning methodology
• Reasons for cleaning and disinfection
• What should be disinfected
• Good cleaning practices
• Dispense and safe use of chemicals
• Correct identification of chemicals
• Identification of potential niche environments
• Sanitation procedure
• Spillage procedures
• The requirements for personal protective equipment
• Clean-trace tests for hygiene monitoring
• Control and cleaning program sheet for high and low risk areas

Who should Attend

• Owners of SMEs
• Food Processors and Manufacturers
• QA & QC Managers
• Production Managers
• Regulatory Affairs and Compliance Professionals
• HACCP Coordinators
• Hygiene Managers
• Food Scientists and Technologists