Facility sanitation, including equipment cleaning and decontamination, must be approached differently in dry and low-moisture food processing plants. Water use in these facilities can promote microbial growth, especially for pathogens like Salmonella that persist in dry environments. Processors must rely on alternative methods such as vacuuming, brushing, dry steam, compressed air, and low-moisture/no-rinse sanitizers to ensure a safe environment for producing food. Furthermore, facility personnel must follow strict protocols for donning and doffing PPE to avoid introducing water residue, and sanitation teams must follow a systematic, top-down approach for equipment disassembly and cleaning. Environmental monitoring programs help confirm the efficacy of dry sanitation and equipment cleaning.
In this webinar, experts from the International Dairy Foods Association (IDFA), industry, and academia will conduct a deep dive into the science, industry guidance, and practice of dry sanitation and equipment cleaning. Attendees will gain an understanding of the unique considerations for dry/low-moisture facility sanitation, the hazards posed by improper or inadequate sanitation in these facilities, and the techniques and best practices employed by dry/low-moisture food processors to ensure a clean facility environment for the production of safe food.
From this webinar, attendees will learn:
- The unique considerations and techniques for dry/low-moisture facility sanitation and equipment cleaning
- The hazards posed by improper or inadequate sanitation, including pathogenic contamination of food products and resident bacterial strains
- The best practices employed by dry/low-moisture food processors for dry sanitation and equipment cleaning
Speakers:
Moderator: Adrienne Blume, Editorial Director, Food Safety Magazine
Sponsored By:
 |
 |  |
 |  |  |