Sani Marc is a proud AFPA member and a sponosr of this course!  Thank you Sani Marc.

A strong food plant sanitation program and team are crucial to ensure the production of safe food, but these elements of a food safety management system are often overlooked. This program, designed for sanitation managers and personnel who are new to supervising the sanitation function, teaches best practices for developing, implementing and maintaining an effective sanitation program for the food plant environment.

What You’ll Do

• Evaluate and discuss food plant sanitary design principles and their impact on effective sanitation programs
• Participate in group discussions, brainstorming and exercises using food plant case scenarios
• Discuss fundamentals of detergents and sanitizers and their use
• Review and write a sanitation standard operating procedure (SSOP)
• Start developing a master sanitation schedule

At the end of the program, you will be able to:

• Develop and implement your food plant sanitation program
• Monitor and improve the program’s effectiveness
• Discuss the relationship of food sanitation with microbiology, allergen management and pest control
• Troubleshoot sanitation problems
• Evaluate sanitation and personnel practices to determine their effectiveness in achieving a clean food processing environment