Cleaning and Sanitation Training for Food Processors

We will cover several topics of value to food manufacturing sanitation team members. We will begin with a conceptual understanding of cleaning vs. sanitation.

We will then review proper cleaning techniques to ensure microbial and allergen residue removal. Attendees will learn about the chemicals used in industrial cleaning and sanitation and how to protect themselves against harmful exposure and accidents.

Residual Moisture Testing - Proven Techniques.jpg

Why should you attend: The industry has come a long way since the turn of the century, when the poor sanitation practices of many food manufacturing facilities was exposed. Recent events have highlighted the need for even better sanitation. The population has become decidedly more vulnerable and exposed to food borne illnesses linked to manufacturers.

The FDA cited Sunland Inc, the firm that manufactured various nut products recalled this year, for numerous sanitation violations. Failure to properly clean equipment and subsequent salmonella contamination of product resulted in a very poor outcome for this facility. Poor sanitation can also result in allergen cross contamination. Understanding where there are “dead ends” in product flow and difficult to clean areas is important for sanitation personnel to be aware of. What types of cleaning chemicals remove the various types of soils unique to each industry is also critical for an effective sanitation program. Very basic sanitation concepts and practices can make a big difference.

Course Modules & Content Details:

  • Cleaning and Sanitation practices specific to various areas of the manufacturing environment and the resultant risks
  • Types of soils and cleaning chemicals based on the properties of each
  • Results of exposure to hazardous chemicals, how to read labels and maintain chemical safety.

Areas Covered in the Session:

  • Scope of Cleaning and Sanitation
  • Sanitation Regulations and Best Practices
  • Cleaning
  • Chemical Safety
  • Review
  • Closing
  • Self Assessment

Who Will Benefit:

  • Food Manufacturing employees at all levels, especially sanitation and operations/production team members
  • Auditors who review facilities quality assurance programs
  • Customers who want to understand best practices that they should require of their suppliers will benefit
Speaker Profile
Melinda Allen is a Food Safety and Quality Consultant in the Food Industry. Melinda has had a long and dedicated career of Quality Assurance and Food Safety leadership with companies such as YUM Brands and Quiznos. Her consulting clients have included leaders in the field such as Burger King, Panda Express and Popeyes Louisiana Kitchen. She continues to work with many of these and additional clients. Melinda and her team of experienced professionals are available for Quality Assurance and Food Service auditing, Specification and Program Development and Training, Product Commercialization.

6 Ways To Start Improving Your Gut Health Today

Brooke Lark / Unsplash

Considering the rapid rise in kombucha, sauerkraut and probiotic products, it’s pretty clear gut health is on everyone’s minds. And with good reason — more and more research is emerging showing just how important good gut health is for overall wellbeing.

“Having a healthy gut is so important,” accredited practising dietitian and sports dietitian Chloe McLeod told HuffPost Australia.

“It’s linked to a number of different medical conditions. When your gut isn’t healthy it can have an impact on mental health, weight, mood and a number of other digestive disorders. Keeping your gut nice and healthy can help keep the rest of your body healthy.”

Brooke Lark / Unsplash

How do you know if you have good gut health?

“Signs of good gut health include not getting bloating, gas, diarrhoea and constipation,” McLeod said.

“You find you feel better in general — better mood, more energy, a healthy weight and not feeling fatigued. These are all more pronounced when your gut is healthier.”

How do you know if you have bad gut health?

“If you have poor gut health you may have loose, unformed stools, or you’re really constipated, maybe your faeces are foul smelling, you feel gassy, feel foggy headed or have poor mood. These are some of the most common signs,” McLeod explained.

What can negatively affect gut health?

There are a number of diet and lifestyle-related factors which can impact the health of your gut.

“From a nutrition perspective, factors that negatively impact gut health include poor diet, alcohol and having a high fat intake,” McLeod said.

“Also, if you are someone with food intolerances, any large quantity of those trigger foods can have a negative effect on your gut health.

“Being highly stressed all the time impacts cortisol levels, and stress can be a factor for some people. Some medications can also affect gut health.”


Read More:

The FDA’s import rules get tougher for 2016. It is time to get familiarized with them.

The FDA has, in association with the Customs and Border Patrol Service (CBP), become more and more stringent of late with its insistence on the adherence to procedures and submission of information. Noncompliance with the FDA’s requirement could invite serious actions and severe penalties.

The FDA and the CBP have become so strict of late in their function that they could delay, detain or refuse shipment of firms that fail to properly implement the two agencies’ import and export program requirements. The legal and prior notice information requirements have to be complied with very strictly.


New rules for 2016

For 2016, a new layer of stringency has been added, what with the agencies demanding adherence to the Automated Commercial Environment (ACE) entry filing system for importers that enter American shores. Some of the consequences of not adhering to the ACE:

  • Any importer who fails to do this can have its shipment barred from entry
  • Such an importer could also face a monetary penalty of $10,000 for an offence
  • The ACE empowers the FDA to stop a ship even before it is loaded
  • The CBP can fine three times the value of the shipment if the FDA decides that the importer should bring the products back to the port of entry after it has received a release, but cannot find the product that has already been sold.

Understanding the rules for import

Are you an importer who faces issues with the FDA’s import rules? Do the new rules cause alarm in you? Are you looking for expert training on how to handle this aspect of the FDA? A two-day, in person seminar from GlobalCompliancePanel, a leading provider of professional trainings for the FDA-regulated industries, is the solution.

The Director of this seminar, Casper Uldriks, who has been an ex-FDA expert and a former Associate Center Director of CDRH, brings over three decades in handling all aspects of the FDA. This seminar, details of which can be had from, is the ideal leaning for importers who are muddled with the new rules from the FDA.

Uldriks will cover the following important areas during this session:

  • FDA Legal Authority Customs and Border Control (CBP) Import Process FDA Import Process Registration and documentation
  • Import Delays Import Alerts Detention Refusals
  • Foreign Inspections FDA 483 – Inspectional Observations
  • FDA Warning Letters and Automatic detention
  • Import Hypothetical FDA Import for Export Program FDA Export Program Export Hypothetical
  • FDA Export Program Special Import Issues


Contact Information:


Essentials of foreign materials

Essentials of foreign materials

The HACCP program is in place to counter the dangers of foreign material that could get into food and food products. The FDA has very strict regulations that govern food that enters our palate. The United States Department of Agriculture, Food Safety and Inspection Service (FSIS) defines foreign material as “…non animal objects, such as metal, plastic, rubber, wood, steel or lead shot” that could have seeped into our food.

Bone particles are very common in the meat industry. The FSIS has determined what size bones are to be considered hazardous and what size can be considered safe. According to the FSIS:

  • Bone particles under the size of one cm are not considered a safety hazard;
  • Bone particles of size one to two cm are considered low risk;
  • Bone particles of greater two cm have the potential to be a safety hazard and could cause injury

The FSIS basically looks at foreign material fromthe perspective of non-food and non-animal products. It has identified important areas in which foreign material could creep into food products. It considers foreign material as being a natural or common by product of both the raw material and the processing environment, to the consumer. No matter through which source foreign material comes in; the HACCP considers either as a potential hazard. The goal should be Zero Tolerance to foreign material and Zero Defects.

Types and sources of raw materials

These are considered the types and sources of raw material:

  • Bones and buckshot in meat products: it is essential to look for these because these can intrude into meat products when the animals are killed;
  • Rocks in grains: difficult to trace because of their deceptive similarity in appearance to grains;
  • Stems in fruits and vegetables: part of an ongoing battle, because contaminants can get into these parts at the time of harvesting;
  • Nuts, bolts and PVC in processed foods: could come in when foods are put into equipment during the manufacturing process;
  • Glass in various products: these could get into the container.

Contact Detail

Phone: 800-447-9407
Fax: 302-288-6884

1000 N West Street | Suite 1200 | Wilmington | DE | USA | 19801