UTIA Family, please refer to utk.edu/coronavirus for the latest updates and student information. For UTIA-specific resources, including event information and county office status, please visit utia.tennessee.edu/coronavirus .

Principles of Sanitation for Food Manufacturers Course

Purpose

The Principles of Sanitation for Food Manufacturers workshop will help food manufacturers learn about the principles of sanitation in food manufacturing, work with experts in the field, and apply their knowledge in hands-on lab exercises.

This course is offered as a two-and-a-half-day workshop. Please contact Nathan Miller (nathan.miller@utk.edu; 865-974-7717) if you would like more information.

Who Should Attend

QA/QC personnel, sanitation managers and supervisors, plant managers, and any staff that would benefit from increased knowledge on the principles of sanitation within the food manufacturing environment. ​

Curriculum

  • Principles of sanitation for food processors. ​
  • Selecting the appropriate methods and chemicals for sanitation events.
  • The ecology of a food processing environment.
  • How to detect, monitor, and control for microorganism​s and chemicals that are pertinent to your sanitation program.
  • How to implement sanitary design in the processing plant.
  • ​The importance of Standard Sanitation Operating Procedures (SSOPs) in your food safety plan.
  • Validating your sanitation regime.

Hands-on Experience

  • Evaluating rapid sanitation monitoring tools.
  • Techniques for testing equipment, air, and surfaces for food processors.
  • Interpreting microbiological test results.

Upcoming Workshops

WorkshopDateLocationRegistration Link
None Scheduled
at This Time
NANANA