Microbiological Concerns in Food Plant Sanitation

Central Time
18 Jun 2019
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

Price Qty*
Course Registration show details + $795.00 (USD)  

  • July 11, 2019 - July 12, 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

**Space is limited. Registration will close once maximum capacity of 25 has been met. 



5600 North River Road, Suite 800, Rosemont, Illinois, 60018

Click here for a list of hotels near the event location.

Registration Item

Course Fee: $795.00 (USD)

Cancellation Policy

Course Schedule


Betty Zakeri
Betty Zakeri

Betty is a highly qualified Food Safety and Quality Assurance professional providing consulting services to the food industry. Seasoned in-plant trouble-shooter on food safety and quality issues in industry segments including meat & poultry, snack foods, confectionery, dairy, and food ingredients. She spent many years work.

Vincent Paolillo
Vincent Paolillo

Vincent has worked his way through the Dairy Industry from loading trucks to the General Manager of a Technically Advanced, well respected grocery company’s, food processing facility. He  has approximately 30 years of food industry experience, specializing in dairy processing, which includes; raw milk receiving, processing, and bottling, orange juice, flavored tea, ice cream, yogurt, greek yogurt, sour cream, cottage cheese, etc.

HACCP and SQF experience in numerous food industry sectors Consulting Manufacturing Facilities on their journey towards Global 3rd Party Food Safety Certification such as; bakery plants, beverage plants, juice plants, condiments plants, hors d’ oeuvres plants, humus plants, etc.

Vincent was especially proud of following his corporate career with being a Senior Consultant and Trainer with Dr. Henry Randolph of Randolph and Associates, Inc. Birmingham, AL, who was a respected Leader in the Dairy Industry.


Event Contact

  • Thursday July 11th, 2019 - Friday July 12th, 2019
    8:00 am - 5:00 pm

Margaret Ciaccio

Instructional Designer

Merieux NutriSciences