Improving Sanitation Standard Operating Procedures In the Food Industry

Instructor: Angeline Benjamin
Product ID: 701642
  • 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

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 produce items, dairy products and, ready-to-eat foods. 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 foolproof HACCP system.

Areas Covered in the Webinar:

  • Development of Sanitation Standard Operating Procedures.
  • Master Cleaning Schedule.
  • 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 president 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. She has been involved in the quality assurance and food safety businesses for over 30 years.

She 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 and Pizza Hut. She held different positions when she was with Yum Brands but all of them involved Crisis Management, Food Safety and Regulatory Affairs.

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