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| Cleaning Compounds and Sanitizers Cleaning Compounds and Sanitizers for Effective Sanitation (Webinar length: 1h 15m) Overview Two essential tools for effective sanitation are cleaning compounds and sanitizers. Organic soils are removed more effectively by an alkaline cleaner and inorganic, or mineral, soils respond more favorably to an acid cleaner. Thus, “Like Cleans Like”. Therefore, the key to effective soil removal for a superb sanitation program is the optimal match of a cleaning compound and the soil to be removed. A cleaning program is ineffective unless a sanitizer is applied after soil removal. Water and cleaning compounds merely remove physical matter; whereas, a sanitizer removes microbial contamination. Chemical sanitizers are normally the most viable due to cost and overall effectiveness. Effective sanitizing involves a clean surface, intimate contact, proper strength, and appropriate contact time. The most viable generic cleaning compounds and sanitizers for cleaning and sanitizing food equipment and surroundings will be discussed. Learning Objectives: During this presentation, participants will learn about: soil and its characteristics how cleaning compounds function in soil removal generic alkaline and acid cleaning compounds enzyme based cleaners and scouring compounds cleaning compound builders sanitizing definition, importance, and methods factors affecting sanitizer effectiveness advantages and disadvantages of viable chemical sanitizers sanitizer selection criteria effective sanitizing guidelines Who will benefit: Sanitation Managers Quality Assurance Managers Food Safety Personnel HACCP Directors/Coordinators Government Food Inspectors Production/Operations Managers Corporate and Plant Microbiologists Presenter - Norman G. Marriott, Ph.D. Dr. Marriott is a Professor Emeritus with 32 years of service at Virginia Polytechnic Institute & State University in the Department of Food Science & Technology. He received his B.S. and M.S. degrees at the University of Missouri and his Ph.D. degree from Texas A&M University. Before his arrival at Virginia Polytechnic he was employed at Safeway Stores where he developed and implemented several innovative concepts in meat processing and sanitation. He has authored three reference books on sanitation. Principles of Food Sanitation is now in its 5th edition and has been translated into six languages. He is the author of over 500 scientific and industry papers, manuals, and abstracts and has developed 13 videos on HACCP, sanitation, or food processing. He has delivered more than 500 oral presentations in 20 different countries and has received nine professional awards, including three international awards for his service to the food industry. Webinar Price ($289) Click here to buy it |
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