Implementing an Effective Sanitation Program in a Food Manufacturing Facility

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What Will I Learn?

  • The importance of sanitation in a food manufacturing environment
  • Value the importance of a sanitation program in a food manufacturing facilities quality and safety plans
  • Understand how sanitation impacts the biological, chemical, and physical hazards in a food facility (microorganisms, allergens, etc.)
  • Manage a cost-effective sanitation program
  • Understand the importance of documenting a sanitation program to meet internal, regulatory, and 3rd party requirements

Description

The course is designed to teach the importance and basics of a sanitation program in a food manufacturing facility.  It allows participants to understand how important a sanitation program is to a food facility’s overall management, food quality, and safety.  Participants will be able to manage a sanitation program effectively.  Guest speakers from industry and academia will provide up-to-date information on food industry best practices. This jam-packed 1.5-day course will offer both hands-on and practical information for managing today’s sanitation program.

Walk Away With

  • Training that will include a hands-on demonstration
  • Training workbook, with extensive notes, to use during the course and on the job site
  • Certification of completion provided by CSI Workforce Development & Training

Instructor Bio

Janna Hamlett
Janna Hamlett has spent her life working in agriculture. She has a BS degree from the University of Idaho in Dairy Science with a minor in English and a Master’s degree from Washington State University in Food Science and Management. She currently works at the College of Southern Idaho as the program manager for the Food Processing Technology program. Prior to coming to the College of Southern Idaho, Janna worked in various management positions including, Training Manager, QA Manager and Production Manager at large scale cheese and whey processing facilities in the Magic Valley. She has numerous industry certifications including approved OSHA 10 and 30-hour instructor, PCQI (Preventative Controls Qualified Individual) Instructor, SQF Practitioner, and SQF Approved Teaching Center, and an approved HACCP curriculum from International HACCP Alliance.