Microbiological Concerns in Food Plant Sanitation

Eastern Time
29 Jul 2021

Cancellation Policy
• 15+ business days before course date: 100% refund minus $100 registration fee
• 14-7 business days before the course date: 75% refund minus $100 registration fee
• 7 or less business days before the course date: 50% refund minus $100 registration fee
Course transfers are not allowed. If you are unable to send a substitute, please cancel your registration in accordance with the above guidelines to receive a refund.

Day 1 – 8:00 am – 5pm
7:30 am Registration/Administration/Course Introduction
Session 1 Microbiological Concerns in a Food Processing Environment

·        Types of microorganisms

·        Microorganisms in Food Production

·        Growth Factors and Sources

·        Microbial Growth Niches

Session 2 Introduction to Sanitation

·        Definitions (cleaning, sanitizing, sanitation, disinfection, sterilization)

·        Reasons for cleaning and sanitizing

·        Pre-operational vs. operational sanitation

·        Employee Hygiene Practices

·        Elements of an Effective Sanitation Program

Session 3 Regulatory Requirements for Sanitation and Sanitary Operations

·        Introduction to regulatory requirements

·        Current Good Manufacturing Practice

·        Food Code

·        Juice HACCP

·        Seafood HACCP

·        Sanitation Standard Operating Procedures

·        Role of Inspectors

Session 4 Hygienic Considerations in Facility and Equipment Design and Maintenance

·        The Food Plant: General Hygienic Considerations

·        Common Problem Sanitation Areas in the Food Plant

·        Safety of Water

·        Pest Control

·        Plant Layout and Design

·        Principles of Sanitary Design

·        Maintenance and Repair

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 – 8:00 am – 5pm

Session 6 The Chemistry and Function of Cleaners

·       Description of soil types

·       Soil Removal

·       Description of classes of cleaners

·       How to determine appropriate cleaning compounds

·       Working Group (Break-out Session)

Session 7 Methods of Cleaning

·       Safety

o   Issues

o   Requirements

·       Methods of Cleaning

o   Manual cleaning

o   Foams/gels and thin films

o   Mechanical

o   Dry

Session 8 The Chemistry & Function of Sanitizers

·       Principles of sanitation

·       Types of sanitizers

·       Methods of Application

·       Working Group (Break-out Session)

·       Group Reports


Session 9 Importance of Monitoring in Sanitation Programs

·       Objectives of monitoring

·       Importance of Environmental Monitoring

·       Management Role and Employee Responsibility

·       Factors to Consider in Designing Monitoring Systems

·       Effective Monitoring Systems

o   Investigational

o   Routine

o   Type of Operation

·       Interpretation of Results

·       Data Management

·       Regulatory Requirements

Session 10 Verification of the Effectiveness of Sanitation Programs

·       Types of sanitation verification activities

·       Regulatory requirements for sanitation verification

·       Factors to consider in designing sanitation verification programs

  • December 16, 2019 - December 17, 2019
    8:00 am - 5:00 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

*Mérieux NutriSciences reserves the right to cancel if the class minimum of 5 attendees is not achieved. Maximum number of participants is 30.



Agricultural Science Building, Tifton, Georgia, 31793, United States

Registration Item

Registration is no longer open.

Cancellation Policy

Course Schedule


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.


  • Monday December 16th, 2019 - Tuesday December 17th, 2019
    8:00 am - 5:00 pm