Sanitation Management in 2014 and 2015: What Your Plan Should Encompass

Instructor: Kristina Lauzon
Product ID: 703513
  • Duration: 60 Min

recorded version

1x Person - Unlimited viewing for 6 Months
(For multiple locations contact Customer Care)
Recorded Link and Ref. material will be available in My CO Section

Training CD

One CD is for usage in one location only.
(For multiple locations contact Customer Care)
CD and Ref. material will be shipped within 15 business days

Customer Care

Fax: +1-650-565-8542


Read Frequently Asked Questions

This webinar on sanitation management will detail best practices with regard to setting up, proactively running, verification and validation of robust sanitation programs. Special consideration will be discussed with regard to specialized processes, including low moisture, allergen-control-heavy as well as heavy or long run-time manufacturing processes.

Why Should You Attend:

A food and beverage manufacturer’s sanitation program is their first line of defense against biological, chemical and sometimes physical hazards. Recent audit trends show that this backbone program is the most frequently mis-managed and has the non-conforming issues compared to other programs. What can be easily thought as “small” issues to the manufacturing facility, such as proximity to hand-washing sinks, or identifying a utensil sink correctly has been shown to be the causative agent in audit failure and/or product contamination. These non-conforming issues can lead to outbreaks, recalls, withdrawals and many other catastrophic situations that can damage brand integrity and product preference to consumers.

This webinar will teach attendees best practices on sanitation management, as well as uncover novel ideas for verification and validation that can be utilized to propel a current program into a compliant, conforming and strong sanitation program.

Areas Covered in the Webinar:

  • Sanitation Management - Overview
  • Elements of a sanitation program
  • Setting up the program: Assigning periodicity to “jobs.”
  • Maintaining a verification system: Master Cleaning Schedule
  • Validation: Is my system working? What could I improve?
  • Examples of sanitation breakdowns and pitfalls
  • Documentation of a sanitation program

Who Will Benefit:

This webinar will provide valuable assistance to all personnel in food facilities responsible for manufacturing, packaging/labeling food products. Following personnel will benefit from this training:

  • Regulatory Affairs
  • Food Packaging Suppliers and Manufacturers
  • Labeling
  • Documentation
  • Food Technologists
  • Food Safety
  • Food Inspectors
  • Marketing
  • QA/ QC

Instructor Profile:

Kristina Lauzon is a certified chef and nutrition manager. Her areas of expertise include: clinical nutrition, nutrition education, food technology and food manufacturing, HACCP, GMP's, quality assurance, and food production. Ms. Lauzon has experience working in the healthcare, hospitality and food processing industries. Before becoming a nutrition manager in Canada, she worked as a food production manager at a privately owned food processing facility in Ontario. Ms. Lauzon is currently completing a course to be a registered dietary technician.

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