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Effective Cleaning and Sanitation Programs for Food Safety Success - Webinar

  • ID: 4576322
  • Webinar
  • 60 Minutes
  • Online Compliance Panel
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Effective sanitation programs are vital for food safety and product protection, while environmental monitoring programs are necessary to ensure that your sanitation program is effective. Usually, companies place the responsibility of these programs under Quality Assurance. Many managers may find themselves in a place of uncertainty if they don’t have experience with these programs in the past.

Objectives of the Presentation:

  • Identify the critical components in effective sanitation/cleaning programs
  • Recognize the impact of sanitation and hygiene for long-term business success
  • Adopt components of a successful environmental monitoring program, including effective swabbing, validation and verification techniques, and how to take corrective actions
  • Achieve consistent and verifiable results by performing sequential process steps for wet and dry cleaning, and differentiate which method is appropriate based on product and process evaluation
  • Recognize the purpose and value of effective written cleaning procedures
  • Develop sanitation standard operating procedures (SSOPs)
  • Influence and motivate cross-functional colleagues to embrace their critical roles in successful sanitation and food safety programs

Why Should you Attend:

An effective sanitation program is essential to the overall success of any food handling operation. Good sanitation will be rewarded with improved morale, better productivity and a reduced chance of regulatory incidences or recalls. In this webinar expert speaker Natasha Rowley-Phipps will focus on the basics and beginnings of an effective sanitation and environmental monitoring program. You’ll also get practical steps to creating, implementing and monitoring of both the sanitation and environmental monitoring programs.

You will leave the session with basic, yet practical steps to creation of these programs. Additionally, Natasha will review templates for program documents and discuss methods for managing data associated with testing results for environmental monitoring.

Areas Covered:

  • Understanding the scope of sanitation and environmental monitoring programs
  • Effective sanitation program development steps, i.e. assessments, sanitation standard operating procedures, testing for effectiveness
  • Effective environmental monitoring program development steps, i.e. assessments, zoning, site set up, and paperwork examples
  • Review of microbiological contaminants - how do we know what to test for?
  • Training and program reviews
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  • Natasha Rowley-Phipps Ms Natasha Rowley-Phipps,
    B.S. in Bakery Science Management


    Natasha Rowley-Phipps has had more than 18 years of experience in food quality, nutrition labeling, manufacturing and research. Natasha graduated from Kansas State University receiving her B.S. in Bakery Science Management with further studies in a master’s program of Cereal Chemistry.

    Early in her career she held positions within the USDA Grain Marketing Research Center and AIB International, collecting and analyzing research data. Her career focus then progressed into restaurant quality assurance with several top QSR’s.

    During this time her primary responsibilities were nutrition labeling, vendor audit programs, and restaurant food safety management. After this she took a position within manufacturing quality with a top gluten free producer of baked products.

    Her responsibilities within this role included retail product labeling, developing all quality and safety programs, analytical laboratory management, and sanitation program management.

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Who will Benefit:

  • New sanitation or quality supervisors
  • Operations or maintenance managers/supervisors
  • Quality control and assurance managers
  • Sanitation managers
  • Corporate quality managers
  • Operations
  • 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
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