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Companies must provide effective Food Safety training for all employees including managers, supervisors, sanitation employees and production employees in order to produce a safe quality food product. Proper Environmental Cleaning is just as important as the cleaning of the "inside" of food processing equipment. The exterior of equipment, floors, walls, ceilings, doorways and drains can be a major source of microbial contamination if not properly controlled.
This presentation will review sources of Environmental Contaminants and the basic steps used to control these contaminants. All levels of management and workers need to understand Environmental Cleaning to achieve the goal of food products free of microbial contamination.
Why should you Attend: FSMA (Food Safety Modernization Act) is the first significant update and expansion of FDA's food safety regulatory powers in approximately 70 years. It is a comprehensive bill of which the focus is prevention, detection and response.
The FDA now has a legislative mandate to require comprehensive and prevention based controls across the food supply. These controls require an effective Cleaning and Sanitation Program. All of the Audit Schemes associated with FSMA call for Environmental Cleaning in a Food Plant Sanitation Program.
Areas Covered in the Session:
Who Will Benefit:
- Define Environmental Cleaning
- Define Environmental Contamination
- Review Spoilage Bacteria and Pathogens
- Get'em Before They Grow
- Risk Management and Assessing Product Flow
- Food Safety Interventions
- Sources of Microbial Growth: Facility & Equipment
- Foam Cleaning
- Flood Sanitizing
- Sanitation Personnel
- Sanitation Managers / Supervisors
- QA / QC Managers
- QA Personnel
- Production / Processing Personnel
- Plant - Production Managers / Production Supervisors
- Corporate Food Safety Managers
Donald Jones is the Director of Sales for Wesmar Company, a manufacturer of Cleaning and Sanitizing Chemicals for the Food Processing Industry. He has a B.S. in EDCI from Texas A&M University.
Don has 9 years of experience in food processing operations and has held management positions at Pepsi/Frito Lay, Stroh Brewery and Anheuser Bush Brewery.
He has worked for 20+ years in the food plant sanitation / chemical industry servicing the food & beverage and dairy processing markets. During his 20+ years of technical work with Diversey, Great Western Chemical, Shepard Bros, DeLaval Cleaning Solutions and AquaPhoenix Scientific he has been involved with food safety programs for some of the most respected food manufacturers in the USA.
Don has taught classes in Cleaning & Sanitation, Sanitizers, Chemical Safety, Chemical Testing and Basic CIP to major food manufacturers and to the following organization's training programs: Northwest Food Processors Sanitation Workshop, University of Idaho HACCP Certification Course, Oregon State Workshops and Penn State Food Plant Sanitation Workshop.