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Basics of Sanitation & Current Good Manufacturing Practices

April 16 @ 7:30 am - April 17 @ 5:00 pm

$90

This 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.

Details

Start:
April 16 @ 7:30 am
End:
April 17 @ 5:00 pm
Cost:
$90
Website:
http://lists.cahnrs.wsu.edu/cgi-bin/dada/mail.cgi/r/wsufoodprocessin/714650047224/girish.ganjyal/wsu.edu/

Organizers

Cathy Blood – WSU Extension
Girish Ganjyal – Extension Food Processing Coordinator

Venue

Walter Clore Center
2140 Wine Country Rd.
Prosser, WA 99350 United States
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Washington State University