If you are looking for practical information and real-world examples of how to enhance daily operations related to improving existing food safety and quality programs, this EAS short course is for you.

The three session web-based training will focus on criteria for selecting, installing and maintaining processing equipment and utensils, how to effectively clean processing equipment and the processing environment, identification of employee practices that negatively impact operational food safety as well as how to upgrade existing food safety programs using industry “best practices” for compliance with FDA Food Safety Modernization Act (FSMA) regulations.

Your instructors will utilize extensive experience in auditing and troubleshooting wet and dry food processing environments to deliver real-world advice on upgrading food safety programs through the use of common sense, mining production records and associated data, the use of cutting-edge technology and tools, microbiological indicators, environmental testing programs and hazard detection systems. You will learn how to identify food safety “alarm bells” and how to silence them through the establishment of early warning systems alerting quality assurance, food safety and management before significant problems emerge.

This Short Course is perfect for:

• Food safety, food quality, facility maintenance, equipment maintenance and operational supervisors and directors at the manufacturing and corporate levelsmanufacturing facility plant and corporate management directly or indirectly responsible for food safety and quality
• Manufacturing facility and corporate management responsible for purchasing, installing, maintaining, operating, cleaning and sanitizing of snack food processing equipmentsuppliers providing food processing equipment, cleaning and sanitation systems and equipment integrators services