Proven Cleaning and Sanitation Techniques for Food Processors

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Proven Cleaning and Sanitation Techniques for
Food Processors
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• Instructor Profile
• Rotimi Toki, is principal of
  Rottoks Food Safety Management Consulting
  Services Limited. He has provided services to
  some of the top brands in food service and
  manufacturing sectors. Rotimi specializes in
  Quality Systems Audit, developing an integrated
  food safety management system based on HACCP
  principles. He has more than 20 years of
  experience. He works with industry in applying
  the principles of quality and food safety
  management. He has been an integral part of
  raising industry standard and helping
  manufacturers achieving Quality
  certifications.He has worked at many senior
  Technical, Operational and Quality levels within
  the Food Industry in Ireland , Nigeria and the
  UK, namely, Brian Munro, Cuisine de France, Tesco
  and Marks Spencer gaining valuable hands on
  experience which he bring seamlessly into every
  training course. 

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• Description
• Cleaning and sanitation programs are
  essential to control the hazards of
  microbiological and physical contamination of
  foods in the foodservice and food manufacturing
  facilities. To ensure that a facility and
  equipment are clean, sanitized and suitable for
  their intended use, management of the food
  business must draw up and operate a written
  sanitation programs and suitable cleaning
  procedure for all equipment surfaces and
  structures within the facility.

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• Why Should you Attend
• Attend this webinar to learn about
• Reasons for cleaning and disinfection
• Cleaning methodology
• Good cleaning practices
• What should be disinfected
• Correct identification of chemicals
• Dispense and safe use of chemicals
• Sanitation procedure
• Identification of potential niche environments
• The requirements for personal protective
  equipment
• Spillage procedures
• Control and cleaning program sheet for high and
  low risk areas
• Clean-trace tests for hygiene monitoring

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• Objectives of the Presentation
• The objective of this webinar is to
  make available to the participants proven
  cleaning methodology, good cleaning practices and
  effective sanitation procedure which have
  achieved reduced levels of contamination in
  finished products, leading to improved quality,
  fewer batch rejections and lower risk of product
  recall repeatedly. Attendees will have the list
  of tested and trusted chemicals suitable for use
  in the food industry, how to store, choose,
  dispense and make safe use of them.In addition,
  daily cleaning and sanitising method for specific
  equipment in the high and low risk areas will be
  discussed. This webinar will effectively address
  the fear of niche environments as sources of
  contamination in food processing facilities as
  the attendees will be shown how to identify and
  deal with the potential ones. Samples of control
  sheet and cleaning programme will also be used as
  examples. Finally, the session will review the
  use of "Clean-Trace" tests for hygiene
  monitoring. 

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• Who can Benefit
• Food Processors and Manufacturers
• Owners of SME's
• Production Managers
• QA QC Managers
• HACCP Coordinators
• Regulatory Affairs Compliance Professionals
• Food Scientists and Technologist
• Hygiene Managers

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• Live Session - How it works
• Username and Password will be sent to you 24
  hours prior to the webinar
• Presentation handouts in pdf formate will be
  mailed to you
• Login to the session using the username and
  password provided to you
• Get answer to your queries through interactive
  QA sessions via chat
• Please let us know your thoughts and views at the
  end of webinar, your valuable feedback will help
  us improve
• Get certification of attendance.
• Recorded Session - How it works
• A link will be provided to you upon purchase of
  the recorded session
• Please click on the link to access the session
• Presentation handouts in pdf formate will be
  mailed to you
• Get certification of attendance.

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