Microbiological Concerns in Food Plant Sanitation
August 8-10, 2017 • Chicago, IL USA
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Are you interested in helping your organization mitigate its risk of foodborne illness and recalls? Is meeting the preventive controls measures required by FSMA a concern?
Effective sanitation practices are the cornerstone of all food safety programs, and provide critical and actionable data about your processes. Join IFT and Mérieux Nutrisciences for a three-day Short Course focused on the principles of cleaning and sanitizing a food facility. Through a combination of expert presentations and group work with other course participants, you’ll learn how to effectively establish a sanitation program that will meet both regulatory and Global Food Safety Initiative (GFSI) requirements.
As part of your registration, you’ll receive a course manual with copies of the presentation slides, continental breakfasts, refreshment breaks, lunches, a reception at the end of the first day and a certificate of course completion.
Instructor Biographies (PDF)
- 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.
Intended Audience and Level:
The learning level for this course is Intermediate for professionals in the following roles:
- Quality Assurance/Control Professionals
- Sanitation Supervisors
- Plant Managers
- Managers of Food Safety
- Production/Operations Supervisors
- HACCP Team Members
What previous attendees say:
Very informative, great instructor knowledge and communication skills, good class-room exercises and class interaction, relevant topics presented in a factual, logical progression, good supportive/reference information.
This course was an eye opener! It was great to hear from people with experience, as well as other people’s perspectives. The material taught was invaluable and during the course you can directly relate topics back to your location...I took approximately 10-12 pages of notes. Thanks!
Registration Rates and Policies:
By June 15, 2017: IFT Members and Mérieux Nutrisciences Customer Registrants: $850; IFT Non-members and Non-Mérieux Nutrisciences Customer Registrants: $1045; IFT Student Members: $315
After June 15, 2017: IFT Members and Mérieux Nutrisciences Customer Registrants: $950; IFT Non-members and Non-Mérieux Nutrisciences Customer Registrants: $1145; IFT Student Members: $415
You will receive a refund, less $100.00 of the registration fee, if you cancel your registration(s) on or before June 15 by contacting firstname.lastname@example.org or 312.604.0254. No refunds after that date.
If you registered for the course but are unable to attend, please contact email@example.com or 312.604.0254 with the name and contact information of your replacement. Note that an additional fee may apply if the replacement's membership status differs from yours.
In the event of course cancellation, neither IFT nor Mérieux Nutrisciences is responsible for attendee reimbursement of travel, lodging, or any other costs associated with this course beyond refunding the full registration fee.
525 W. Van Buren Street, Suite 1000
Chicago, IL 60607-3830
Continuing Education Hours: 20
Individuals holding these credentials will earn 20 hours* for completion of this course: Certified Food Scientists; Registered Dietitians; Dietetic Technicians; Certified Research Chefs; Certified Culinary Scientists.
*Subject to change plus or minus one hour based on final agenda.