Event Date/Time: Oct 06, 2008
This webinar will provide valuable assistance to all companies that need to develop and implement Sanitation Standard Operating Procedures.
A detailed overview of food sanitation training issues, how to zero in on problematic training areas, and methods and frameworks for ensuring successful learning and the application of knowledge.
Sanitation of a food environment is improved when detailed plans for sanitation are developed with the assistance of a properly trained sanitation crew and then implemented. This presentation describes how training programs benefit from job specific detailed sanitation standard operating procedures and input from workers themselves, and ways to measure the effectiveness of sanitation training efforts.
Areas Covered in the seminar:
* Conducting a sanitation survey.
* Empowering workers.
* Critical steps in the training process.
* Making sanitation simple.
* Overcoming poor designs and construction.
* Supervision and oversight.
* Using the media and Internet.
Who will benefit:
This webinar will provide valuable assistance to all companies that need to develop and implement Sanitation Standard Operating Procedures including companies in the produce, meat, and processed food fields. The employees who will benefit include:
* Senior Management
* Food Safety Committee Members:
* HACCP Plan Coordinators
* Sanitation Services Providers
Roy E. Costa, is a professional sanitarian and educator. He is a professor at the Walt Disney Center for Hospitality and Culinary Arts at Valencia College in Orlando. He has developed 15 HACCP plans for a variety of commodities including poultry, ground beef, citrus, bakery goods, Mediterranean foods, hydroponics grown vegetables and other foods. Mr. Costa is a third party auditor and has 30 of experience in determining food safety compliance in a wide variety of settings. He is President of the consulting firm Environ Health Associates, Inc. Mr. Costa is an expert witness providing opinions for attorneys in over 30 civil lawsuits involving the food industry. Mr. Costa personally investigated outbreaks involving E coli O157:H7 in spinach from the Salinas Valley of California, and Salmonella in ConAgra Peter Pan Peanut Butter and Con Agra potpies.