IFT & Merieux NutriSciences: Microbiological Concerns in Food Plant Sanitation & Hygiene

Central Time
1 Aug 2017
100

Day 1

Registration/Administration/Course Introduction
Session 1: Microbiological Concerns in a Food Processing Environment Types of microorganisms
Role of microorganisms in foods
Factors affecting growth and survival
Sources of microorganisms
Microbial growth niches
Session 2: Introduction to Sanitation Definitions (cleaning, sanitizing, sanitation, disinfection, sterilization)
Four reasons for cleaning and sanitizingImportance of sanitation
Pre-operational vs. operational sanitation
LUNCH
Session 3: Regulatory Requirements for Sanitation and Sanitary Operations Introduction to regulatory requirements
Current Good Manufacturing Practice
Food Code
Juice HACCP
Seafood HACCP
Sanitation Performance Standards
Sanitation Standard Operating Procedures
Control of Listeria monocytogenes in RTE products
BSE
Role of Inspectors
Session 4: Hygienic Considerations in Facility and Equipment Design and Maintenance The food plant environment and general hygienic considerations
Problem sanitation areas in the food plant
Session 5: Introduction to Food Allergens Most common allergenic foods. Incidence and recalls
Protein residues
Methods of cleaning and sanitation
Challenges for cleaning and sanitation
Validation of allergen cleaning practices
Working Group (Break-out Session)

Day 2

Session 6: Selection of Appropriate Cleaners Description of soil types
Description of classes of cleaners
How to determine appropriate cleaning compounds
LUNCH
Session 7: Methods of Cleaning Manual cleaning
Foams/gels and thin films
Mechanical
Dry
Session 8: Use of Sanitizers and Methods of Application Principles of sanitation
Types of sanitizers
Methods of Application
Working Group (Break-out Session)
Group Reports
Food Producer and Lab are Partners Levering expertise on both sides
Adjourn Day 2- Lunch/ Final Comments

Day 3

Session 9: Importance of Monitoring in Sanitation Programs Objectives of monitoring
Management role and employee responsibility
Factors to consider in designing monitoring systems
Effective monitoring systems
Monitoring based on type of operation
Regulatory requirements
Data management
Break
LUNCH
Session 10: Verification of the Effectiveness of Sanitation Programs Proper maintenance of sanitation programs
Types of sanitation verification activities
Regulatory requirements for sanitation verification
Factors to consider in designing sanitation verification programs
  • August 8, 2017 - August 10, 2017
    7:30 am - 4:00 pm

Maintaining effective sanitation programs provide critical and actionable data about your processes. Course attendees will gain firsthand experience in evaluating microbiological and other sanitation problems.

LEARNING OBJECTIVES:

  • Understand the definitions and effective steps to take to clean and sanitize a food plant contaminated with pathogens, spoilage organisms and allergens
  • Explore effective ways to determine the right cleaning chemical and sanitizer to use depending upon the various factors in your facility
  • Learn effective sanitary equipment design concepts and facility design factors that will help you apply these concepts to improve the overall cleaning and sanitizing of your facility.
  • Determine the most effective ways to show that your cleaning and sanitizing program is effective through proper validation procedures and periodic verification activities.

 

Registration is being handled by IFT, click “REGISTER NOW” below to be redirected to the IFT registration site. Use code MERIEUX195OFF when registering 

Location

Venue:  

Venue Phone: 312-604-0263

Address:
525 W. Van Buren Street, Chicago, Illinois, 60607, United States

Registration Item

Registration is no longer open.

Cancellation Policy

Course Schedule

Presenters

Jeff Lucas
Jeff Lucas, M.AG.
Sr. Director of Technical Services, Mérieux NutriSciences

Jeff has over 30 years of food industry experience including both manufacturing and laboratory services. Jeff has consulted in all food industry segments specializing in food safety, microbiological issues with foodborne pathogens, food spoilage, sanitation, and HACCP. Jeff has assisted numerous companies in resolving issues with Listeria monocytogenes in ready-to-eat foods and with Escherichia coli O157:H7 in raw beef including regulatory concerns, sanitation issues, and recall mitigation. He has instructed numerous short-courses and workshops across the US on HACCP, Listeria Control, Sanitation, Quality Systems and Food Safety. Jeff is a lead instructor for HACCP and an instructor in BRC. Jeff’s tenure with food and meat companies includes Sara Lee, ibp, Inc., Land O’ Frost and J Bar B Foods among others. Jeff has been with Silliker for a total of 9 years. Jeff is a graduate of Auburn University and Texas A&M University.

Jeffrey Strout
Jeffrey Strout, MPH, RS/REHS, CQA, CHA, CP-FS
PRESIDENT, PUBLIC HEALTH SOLUTIONS INC.
EDUCATOR AND CONSULTANT

Mr. Jeffrey Strout is a former auditor, professional educator and consultant and assists in the development and presentation of public, private and customized short courses for clients throughout the world. He has been training and auditing food safety and quality for over 36 years. He has performed over 7,000 food safety and quality audits covering almost all types of food industries beginning with the farm, through manufacturing and distribution all the way to the store or restaurant. For 26 years, (from 1978 to 2005), Mr. Strout served in the United States Air Force (USAF) as a public health professional who developed a wide range of people management training and staff development programs for Air Force personnel. He co-authored critical food defense guidance for the USAF, which after September 11, 2001, was adopted by the Food and Drug Administration and the US Department of Agriculture as well as most of the food industry. He has taught numerous facilities on how to perform a food vulnerability assessment to protect against intentional contamination.

His strengths in Food Safety and Food Defense led to his selection while at Andrews AFB, to being responsible for Food Safety for Air Force One and the Executive USAF Fleet Service. His stellar performance throughout his career, led to his selection as the Career Field Manager Consultant for the USAF Public Health field where he was responsible for the professional development of over 1,400 food safety active duty, Air National Guard and Reserve professionals around the globe. He helped bring seafood HACCP to the Air Force Commissary system with the development of the seafood departments in the commissary stores worldwide. This system was later developed into the Defense Commissary Agency program.

Upon retiring from the military, he founded and serves as president of Public Health Solutions, Inc. He was a facilitator (2006 – 2013) for the Federal Food Safety Coalition where 17 Federal agencies come together to talk food safety and Food Defense.

Mr. Strout is an accomplished professional educator. He has been training HACCP since 1987. He has been an auditor for Good Manufacturing Practices (GMP), HACCP and Safe Quality Foods (SQF) audits. Mr. Strout also is an Approved Training Provider (ATP) and consultant for the British etail Consortium (BRC) Standard. He brings a unique auditor perspective to all training programs. Mr. Strout has been performing audits, training sessions and consulting sessions since 2005 as a contractor for a global leader in food laboratory testing, food safety auditing, education and consulting services, Silliker Inc. (a Division of Merieux NutriSciences). He has assisted food manufacturing, distribution, pet food, seafood, and food packaging companies in building their HACCP based systems and to achieve a fully accredited HACCP certification through the Global Food Safety Initiative (GFSI) benchmarked audit systems. His work often leads to repeated requests for his talents and assistance with many companies recommending his services to their suppliers. His vast experience and talented storytelling abilities have led to the development of a devout following of over 150 people who will take any course he teaches.

Mr. Strout possesses an extensive background in food safety, food defense, employee problem solving, instructional system development, and distance learning. A graduate of William Carey College he holds a Bachelor’ Degree in Science in general studies, as well as a Master’s Degree in Public Health (focus on epidemiology of foodborne illness) from Walden University. In addition, Mr. Strout possesses USAF associate degrees in Environmental Health Technology and Instructional Systems Technology and Military Science.

Mr. Strout is a member of and holds credentials through the National Environmental Health Association (Certified Professional in Food Safety and Registered Sanitarian/Registered Environmental Health Specialist); the American Society for Quality (Certified HACCP Auditor and Certified Quality Auditor); member of the Institute of Food Technologists (IFT); and a member of the Association for Talent Development (ATD) which he is currently working on a credential of Certified Professional in Learning and Performance (CPLP). Mr. Strout also is a Certified Test Proctor for Certified Professional Food Manager tests through Prometric, a world leader in testing and evaluation services and a Certified Test Proctor for Food Safety Exams through the National Registry of Food Safety Professionals.

Hotel

When
  • Tuesday August 8th, 2017 - Thursday August 10th, 2017
    7:30 am - 4:00 pm