Basics of Sanitation Short Course & Current Good Manufacturing Practices

 

Overview:

This course provides basic information about sanitation and Current Good Manufacturing Practices (CGMPs) for food plants.  CGMPs help to ensure the safety of food. The course walks through the principles of sanitation, sanitation chemicals, employee practices, plant design, and other related topics.

Location

WSU Skagit County Extension
11768 Westar Lane, Suite A
Burlington, WA 98233

Fee – $50

Our ⁺grant does not cover food or refreshments, so we need to charge a nominal fee to cover breakfast, refreshments, and lunch.

Dates
September 29-30, 2022

Cancellations Policy

Cancellations will be accepted until 5 days to the course, and the registration fee, less $15 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. We accept credit cards for payment.

Basics of Sanitation and Current Good Manufacturing Practices Proposed Program*

Sept 29-30, 2022

Day 1

8.45 a.m. to 9.00 a.m.           Check-in

9.00 a.m. to 9.10 a.m.           Introductions and Kick-off

9.10 a.m. to 9.30 a.m.           Overview of the Course and Importance of Sanitation in Food Safety

9.30 a.m. to 10.20 a.m.         Overview of the CGMPs

10.20 a.m. to 10.30 a.m.        Coffee Break – 10 min

10.30 a.m. to 11.30 a.m.       Basics of Food Microbiology

11.30 a.m. to 12.15 p.m.       Lunch Break – Provided

12.15 p.m. to 1.15 p.m.         Basic Cleaning & Sanitation

1.15 p.m. to 2.15 p.m.           Personnel: Health & Hygiene

2.15 p.m. to 2.25 p.m.            Coffee Break

2.25 p.m. to 3.25 p.m.           Basics of Sanitizers

3.25 p.m. to 4.10 p.m.           Equipment, Utensils, and Sanitary Design

Day 2

8.45 a.m. to 9.00 a.m.           Check-in

9.00 a.m. to 9.45 a.m.           Building Sanitation Procedures (SSOP)

9.45 a.m. to 10.45 a.m.         Allergen Management

10.45 a.m. to 10.55 a.m.        Coffee Break – 10 min

10.55 to 11.55 a.m.               Sanitation Chemical Titration Testing – Best Practices

11.55 a.m. to 12.40 p.m.       Lunch Break – Provided

12.40 p.m. to 1.30 p.m.         Stainless Steel Care & Protection

1.30 p.m. to 2.30 p.m.           Warehousing, Storage, Raw Materials and Finished Products

2.30 p.m. to 2.40 p.m.            Coffee Break – 10 min

2.40 p.m. to 3.40 p.m.           Chemical Safety

3.40 p.m. to 4.00 p.m.           Cougar Gold Cheese Drawings, Evaluations and Attendance Certificates

Speakers:

Kent Dowding  AFCO Zep
Girish Ganjyal, Ph.D., Washington State University
Don Jones, Wesmar Company

Training is now full.  Please email Cathy Blood to be put on the waiting list.  Thanks!

⁺Funding for this training was made possible, in part, by the USDA – NIFA Food Safety Outreach Program, grant #2020-04217. *Portions of this training may change at any time.

Please email Cathy Blood, Event Coordinator, for questions regarding this training.
Please email Girish Ganjyal, Extension Food Processing Specialist, for content questions.