December 9, 10, & 11, 2020
3:00 p.m. daily sessions
This workshop provides knowledge about the principles of cleaning and sanitation for food processing facilities and an understanding of the implications of these practices on food safety and quality.
Participants will learn:
- Basic principles and elements of a sanitation program.
Proper selection and use of cleaning agents.
Documentation and verification/validation of effective sanitation.
- How to establish a successful sanitation program under FSMA and other quality programs.
If you are a food manufacturer employee from NE, KS, MO, CO, NM, AR, OK, or TX, your enrollment is paid by NIST grant CFDA Number: 11.611– information of your company is required.
Limited spaces are available (25 participants)
Food safety managers, supervisors, QA/QC personnel, and sanitarians.
Live via Zoom.
Rossanna Villa Rojas, PhD.
Assistant Professor of Practice, Food Processing Engineer
Yulie Meneses, PhD.
Research Assistant Professor, Water for Food Processing Specialist
Bismarck Martinez, PhD.
Assistant Professor for Scholarly Services, Food Safety Specialist