Safe sanitation, in the food industry and others
Product safety and quality in the food and other industries are highly dependent on sanitation, as improper sanitation will result in reduced shelf life and in some important industries increases the possibility of loss due to spoilage.
Sanitation is a prerequisite to HACCP (hazardous analysis critical control point) and is intended to reduce the incidence of microbiological, chemical and physical hazards. The most effective sanitation program can be nullified if employees do not follow Good Manufacturing Practices (GMPs), thus creating contamination conditions.
Strong sanitation programs, incorporating multiple interventions and integrated with other critical safety systems, enhance overall product safety. Attend this webinar to review the basic needs for effective sanitation and provide basic operational guidelines pertaining to sanitation practices and employee expectations for cleaning plants, equipment and infrastructure.