WSU CAHNRS

Washington State University

Food Processing Extension & Research

Basics of Sanitation Short Course

Dates:
December 12-13, 2017
Fee: $100

Location:

Red Lion Inn East Ballroom 607 E Yakima Ave
Yakima, WA 98901
509-248-5900
**Course is limited to 40 attendees**

Overview:

This course provides basic information about sanitation for food plants. The course walks through the principles of sanitation, sanitation chemicals, employee practices and other related topics. The course is specifically targeted to sanitation line workers.

To register, please use the link here.

‘Group Leaders Not Attending’ must fill out the registration form fully with your contact info, before adding your attendee info.


Program* Schedule
Day 1

7.30 a.m. to 8.00 a.m.     Check-in or Onsite Registration

8.00 a.m. to 8.10 a.m.     Introductions and Kick-off

8.10 a.m. to 8.30 a.m.     Overview of the Course and Importance of Sanitation in Food Safety

8.30 a.m. to 9.20 a.m.     Basic Cleaning

Coffee Break – 10 min

9.30 a.m. to 10.30 a.m.   Basics of Food Microbiology

10.30 a.m. to 11.30 a.m. Basic Sanitizers

11.30 a.m. to 12.30 p.m. Lunch Break – Provided (Box Lunches)

12.30 p.m. to 1.30 p.m.   Equipment Cleaning

1.30 p.m. to 2.30 p.m.     Allergen Management

Coffee Break – 15 min

2.45 p.m. to 3.45 p.m.     Environmental Sanitation

3.45 p.m. to 4.45 p.m.     Environmental Monitoring

Program* Schedule
Day 2

8.00 a.m. to 9.20 a.m.     Basic CIP & COP

Coffee Break – 10 min

9.30 a.m. to 10.30 a.m.   Chemical Safety for Sanitation Workers

10.30 a.m. to 11.30 a.m. Sanitation Chemical Titration Testing & Best Practices

11.30 a.m. to 12.30 p.m. Lunch Break – Provided (Box Lunches)

12.30 p.m. to 1.30 p.m.   Basic GMPs

1.30 p.m. to 2.30 p.m.     Basic Spill Containment

2.30 p.m. to 3.00 p.m.     Cougar Gold Cheese Drawings (2), Evaluations and Attendance Certificates.

* Topics and speakers may change.

Please contact Cathy Blood, blood@wsu.edu, for registration information or Girish Ganjyal, girish.ganjyal@wsu.edu, for program content information.

Cancellations Policy

Cancellations will be accepted until 3 days to the course, and the registration fee, less $25 will be refunded. After that time, no refunds will be made for cancellations.

Substitution Policy

Substitutions will be allowed at any time. For additional information please contact our office at 509-335-2845, blood@wsu.edu.

Payment Policy

Your registration is not final until full payment is received. Please send check payments prior to beginning of the course. We accept check, Visa, or MasterCard.  Course materials will only be available for paid attendees.

Food Processing Extension & Research, 106 FSHN, PO Box 646376, Pullman, WA 99164-6376 USA, 509-335-2845, Contact Us

Extension programs and employment are available to all without discrimination. Evidence of noncompliance may be reported through your local Extension office.
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