Effective sanitation in the food industry involves the maintenance of clean conditions in the entire food operation. This status is attained through the destruction of residual microorganisms after cleaning of production, storage and service areas of food establishments.
As the food processing and foodservice industries have grown, methods of food production, processing, distribution, and preparation have changed. Increased processing and food preparation have included more prepackaged food as partially or fully prepared bulk or pre-portioned servings and centralized food production. Unless sanitary conditions are attained, these establishments are vulnerable to the invasion of microorganisms common to food production or processing areas.
As food production, handling, and preparation techniques and eating habits change, food establishments remain a viable location for microbial proliferation. Microorganisms are viable sources for foodborne illness. The food establishment surroundings without effective preventive measures to retard microbial proliferation can attract pathogenic microorganisms that act as vectors of contamination and foodborne disease. As handling and modern processing methods increase the journey from production to consumption, the possibility of microbial contamination is increased. As contamination increases, the possibility of microorganisms that cause foodborne illness is increased. The application of sanitizers to destroy microorganisms is to protect consumers from unsanitary food that can cause foodborne illness and economic losses to the food industry. This material will be discussed during the webinar.
Why should you Attend: Food processing and foodservice personnel should attend this event because more knowledge about sanitizers is essential to ensure a safe food supply for consumers. Educational information about how sanitary conditions for food establishments can be improved will enhance the reputation, protect against foodborne illness, and increase sales and net profits of food establishments. Morale of employees through recognition of the importance of additional training can be accomplished, which will improve employee performance and customer satisfaction.
Advantages and disadvantages of sanitizers available for the food industry
Who Will Benefit:
All involved with food processing and foodservice operations will benefit
Norman G. MarriottDr. Norman, Food Scientist Professor Emeritus and food Industry Consultant has 38 years’ of experience in the food industry. He is teaching university courses related to sanitation and food science, especially meat science.
Dr. Norman is the author of four books, four book modules or chapters, and over 650 technical or industry-related manuals, papers, or bulletins. He has served as an editor for 14 years of a technical journal also as an editorial board member of two technical journals and as a guest reviewer for four technical journals.
His expertise includes over 100 short course presentations, 200+ technical or industry presentations, eight profession-related achievement or service awards, various professional and industry related leadership positions and various consulting assignments over the past 38 years.