- This event has passed.
Basics of Sanitation & Current Good Manufacturing Practices
April 16 @ 7:30 am - April 17 @ 5:00 pm
$90This course provides basic information about sanitation for food plants. The course walks through the principles of sanitation, sanitation chemicals, employee practices and other related topics. The course is specifically targeted to sanitation line workers.
Registration
Fee: $100 includes materials, certificate of attendance, refreshments and lunch.
Event website with registration link: https://foodprocessing.wsu.edu/extension/training/basic-sanitation/
Location & Dates
April 16-17, 2019
Walter Clore Wine and Culinary Center
2140A Wine Country Rd
Prosser, WA 99350
(509) 494-7000
Training is limited to 50 people
Program*
| Day 1 | |
| 7:30am – 8:00am | Check-in or Onsite Registration |
| 8:00am – 8:10am | Introductions & Kick-off |
| 8:10am – 8:30am | Overview of the Course and Importance of Sanitation in Food Safety |
| 8:30am – 9:20am | Overview of the cGMPs |
| 9:20am – 9:30am | Coffee Break |
| 9:30am – 10:30am | Basics of Food Microbiology |
| 10:30am – 11:30am | Personnel: Health & Hygiene |
| 11:30am – 12:30pm | Lunch Break – Provided |
| 12:30pm – 1:30pm | Basic Sanitizers |
| 1:30pm – 2:30pm | Equipment and Utensils Cleaning & Sanitary Design |
| 2:30pm – 2:45pm | Coffee Break |
| 2:45pm – 3:45pm | Basic Cleaning and Sanitation |
| 3:45pm – 4:45pm | Building Sanitation Procedures (SSOP) |
| Day 2 | |
| 8:00am – 9:30am | Basic CIP & COP |
| 9:30am – 10:30am | Allergen Management |
| 10:30am – 10:45am | Coffee Break |
| 10:45am – 11:45am | Sanitation Chemical Titration Testing – Best Practices |
| 11:45am – 12:30pm | Lunch Break – Provided |
| 12:30pm – 1:30pm | Stainless Steel Care & Protection |
| 1:30pm – 2:30pm | Warehousing, Storage, Raw Materials and Finished Products |
| 2:30pm – 2:40pm | Coffee Break |
| 2:40pm – 3:40pm | Hand Washing |
| 3:40pm – 4:00pm | Cougar Gold Cheese Drawings, Evaluations and Attendance Certificates. |
* Program subject to change
Speakers
Don Jones, FOAM-iT
Girish Ganjyal, Washington State University Extension
Contacts
Please contact Cathy Blood, WSU Event Coordinator, blood@wsu.edu or 509-335-2845, regarding registration. Contact Girish Ganjyal, Extension Food Specialist, girish.ganjyal@wsu.edu or 509-335-5613, for content questions.
