Proven Cleaning and Sanitation Techniques for Food Processors

In this interactive session our Expert address the fear of niche environments as sources of contamination in food processing facilities as the attendees will be shown how to identify and deal with the potential ones. Samples of control sheet and cleaning programme will also be used as examples. Finally, the session will review the use of “Clean-Trace” tests for hygiene monitoring.
  Duration: 60 Minutes  


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Price: US$149.00

Rotimi Toki   Product Id : 500286
  Instructor : Rotimi Toki

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Cleaning and sanitation programme are essential to control the hazards of microbiological and physical contamination of foods in the foodservice and food manufacturing facilities. To ensure that a facility and equipment are clean, sanitised and suitable for their intended use, management of the food business must draw up and operate a written sanitation programme and suitable cleaning procedure for all equipment surfaces and structures within the facility.

Why should you Attend: The objective of this webinar is to make available to the participants proven cleaning methodology, good cleaning practices and effective sanitation procedure which have achieved reduced levels of contamination in finished products, leading to improved quality, fewer batch rejections and lower risk of product recall repeatedly. Attendees will have the list of tested and trusted chemicals suitable for use in the food industry, how to store, choose, dispense and make safe use of them. In addition, daily cleaning and sanitising method for specific equipment in the high and low risk areas will be discussed.

Areas Covered in the Session:

  • Reasons for cleaning and disinfection
  • Cleaning methodology
  • Good cleaning practices
  • What should be disinfected
  • Correct identification of chemicals
  • Dispense and safe use of chemicals
  • Sanitation procedure
  • Identification of potential niche environments
  • The requirements for personal protective equipment
  • Spillage procedures
  • Control and cleaning programme sheet for high and low risk areas
  • Clean-trace tests for hygiene monitoring

Who Will Benefit:
  • Food Processors and Manufacturers
  • Owners of SME's
  • Production Managers
  • QA & QC Managers
  • HACCP Coordinators
  • Regulatory Affairs & Compliance Professionals
  • Food Scientists and Technologist
  • Hygiene Managers

Speaker Profile
Rotimi Toki, is principal of Rottoks Food Safety Management Consulting Services Limited. He has provided services to some of the top brands in food service and manufacturing sectors. Rotimi specializes in Quality Systems Audit, developing an integrated food safety management system based on HACCP principles. He has more than 20 years of experience. He works with industry in applying the principles of quality and food safety management. He has been an integral part of raising industry standard and helping manufacturers achieving Quality certifications.

He has worked at many senior Technical, Operational and Quality levels within the Food Industry in Ireland , Nigeria and the UK, namely, Brian Munro, Cuisine de France, Tesco and Marks & Spencer gaining valuable hands on experience which he bring seamlessly into every training course. Rotimi, is a Food Technologist, a certified food safety trainer and Safefood360 certified partner. He has a Master degree in Food Safety Management from Dublin Institute of Technology.

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