Sanitation and Chemical Safety Training for Food Manufacturing

Why Should You Attend:

Sanitation is a key component or prerequisite program in any food safety or HACCP program. It is a key component of all GFSI audits. Without proper sanitation policies, procedures and training, it is not possible to comply with the aforementioned requirements.

Additionally, customers will want to know that the program is fully implemented and updated with ongoing training. This 60 minute webinar will provide the detailed training needed for all team members involved in plant cleaning and sanitation. It is intended that this webinar will serve as a training module that may be used with your company’s program. Whether using Alchemy or break time videos, this presentation can be seamlessly incorporated into any format and presented.

Attending this seminar will help you understand:

• The basics of chemical safety
• Accessing MSDS for emergencies
• Storage of Chemicals
• The Basic steps to cleaning and sanitation of the facility and its equipment
• The relationship between sanitation, HACCP and food safety

The session will include a quiz, sign in sheet and forms for use in new programs and also the speaker will handle your specific questions and address any challenges you have/had sanitation and chemical safety for food manufacturing. You will also be given sample SOP and checklist for your reference.

Areas Covered in the Seminar:

• Non food facility cleaning
• Food Contact Sanitation
• SSOPs
• Chemical Safety
• Food Safety and microbiological concerns

Who Will Benefit:

• Food Manufacturing employees at all levels, especially sanitation and operations/production team members
• Auditors who review facilities quality assurance programs
• Customers who want to understand best practices that they should require of their suppliers

Instructor Profile:

Melinda Allen, is an Independent Quality Assurance and Food Safety Consultant. She has provided services to some of the top Brands in QSR and Food Manufacturing. Melinda specializes in Quality Systems Audits and Programs across a wide variety of product categories. From Meat and Poultry to Bakery, Spices and Produce, she has been an integral part of raising industry standards and helping manufacturers take their programs and facilities to World Class. Working with suppliers to obtain and maintain some of the largest QSR customers has been her passion.

She has twenty years experience including leadership with Taco Bell/YUM Brands and Quiznos Quality Assurance in partnering with Marketing Engineering and Testing Laboratories to commercialize and monitor compliance of Food, Premiums, Packaging and Equipment. Her expertise has been sought out by and benefitted major brands such as Burger King, Panda Express and Popeyes.

Melinda has a degree in Biology from Oberlin College and numerous certifications in SPC, HACCP as well as continuing education in GFSI auditing and Tortilla Baking.

Topic Background:

9 CFR 416 Rules

This regulation sets out the general requirement that food manufacturers must operate and maintain facilities and processes in a manner sufficient to prevent the creation of insanitary conditions.

Manufacturers are expected to ensure sanitary conditions on grounds around the facilities, prevent pest control, ensure facilities are of sound construction and properly repaired, provide good quantity of light and ventilation and proper plumbing. The regulation also addresses hygiene requirements for equipment and utensils and employees. The rules also require manufacturers to develop, implement, and maintain written standard operating procedures for sanitation (Sanitation SOP's).

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