Description
Available in Spring and Fall.
Understanding the microbial condition of your plant and having a strong sanitation program in place is important to the overall success of your food safety system. In this course, students will learn about microorganisms of concern in the food processing environment and be introduced to the basic concepts of environmental monitoring. Students will also be introduced to the regulatory requirements for sanitation, the running of sanitary operations as well as hygienic considerations and methods of cleaning and sanitizing.
Click here to view the course agenda.
Requirements
- Computer with working camera and microphone
- Strong internet connection
Instructor
Jeff Lucas, Sr. Director of Technical Services, Mérieux NutriSciences
Jeff has over 30 years of food industry experience including both manufacturing and laboratory services. Jeff has consulted in all food industry segments specializing in food safety, microbiological issues with foodborne pathogens, food spoilage, sanitation, and HACCP. Jeff has assisted numerous companies in resolving issues with Listeria monocytogenes in ready-to-eat foods and with Escherichia coli O157:H7 in raw beef including regulatory concerns, sanitation issues, and recall mitigation. He has instructed numerous short-courses and workshops across the US on HACCP, Listeria Control, Sanitation, Quality Systems and Food Safety. Jeff’s tenure with food and meat companies includes Sara Lee, ibp, Inc., Land O’ Frost and J Bar B Foods among others. Jeff has been with Silliker for more than 10 years and is a graduate of Auburn University and Texas A&M University.
Click here for information about our cancellation policy.
Objectives
Learning Objectives
- Learn about the types and methods of monitoring your facility environment to ensure that your environment does not pose a risk to product contamination
- Explore the factors of effective monitoring program design
- Understand the definitions and effective steps to take to clean and sanitize a food plant contaminated with pathogens, spoilage organisms and allergens
- Explore effective ways to determine the right cleaning chemical and sanitizer to use depending upon the various factors in your facility
- Learn effective sanitary equipment design concepts and facility design factors that will help you apply these concepts to improve the overall cleaning and sanitizing of your facility
Certificate
By completing/passing this course, you will attain the certificate Mérieux NutriSciences Course Completion
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