In this Food Safety training learn how to create and implement a sanitation SOP to avoid failure of the HACCP system.
Why Should You Attend :
Foodborne illness is often traced to improper cleaning and sanitizing of food equipment and the environment. Operators of food facilities develop and implement Sanitation Standard Operating Systems to protect food from contamination. Specifics about the people, equipment, facility, cleaning and sanitizing methods and procedures must be carefully documented. Investigators point to failures of basic sanitation in recent nationwide outbreaks involving peanut butter, potpies and, spinach. Scientific systems such as Hazard Analysis Critical Control Point (HACCP) require the operator to control the potential for environmental contamination to avoid failure of the HACCP System.
Attend this Webinar to understand how to develop a sanitation SOP, what are the essential elements and how to prepare it so as to have a fool proof HACCP system.
Areas Covered in the Seminar:
- Development of Sanitation Standard Operating Procedures.
- Master Cleaning Schedule.
- Pre Operation Sanitation.
- Operational Sanitation.
- Verification and Logging Sanitation Procedures.
- Validation of Cleaning and Sanitation.
- Microbial Assessments of Food Environments.
- Assignment and Management of Sanitation personnel.
Who Will Benefit:
This webinar will provide valuable assistance to all regulated companies that need to develop HACCP systems, including companies in the produce, meat, and processed food fields. The employees who will benefit include:
- Senior Management
- Quality Assurance and Plant Management Personnel who oversee the daily cleaning and sanitation of the food processing environment
- Third Parties developing HACCP plans
- Auditors and those with food safety inspection roles
- Validation specialists
- Consultants
- Quality system auditors
Instructor Profile:
Angeline Benjamin, is the owner of B&B Food Safety Solutions. Angeline approaches her client’s issues with results oriented from strategic, tactical and operational perspective. Her objective is to provide food safety risk management and quality assurance solutions to clients in the food industry who have the vision for quality and risk management as part of a strategic plan. Angeline has been involved in the quality assurance and food safety businesses for over 27 years.
Angeline began her quality assurance career at Hunt-Wesson Foods. She then worked for Denny’s, Carnation and lastly Taco Bell, which is part of Yum Brands group that includes KFC, Pizza Hut, Long John Silvers and A&W. Angeline held different positions when she was with Yum Brands but all of them involved Crisis Management, Food Safety and Regulatory Affairs.
