Maintaining clean conditions in the entire food operation is essential for ensuring effective sanitation in the food industry. This can be brought about only when the residual microorganisms are destroyed after the production, storage and service areas of food establishments are cleaned thoroughly.
Ensuring a microorganism-free environment is a huge challenge for those in the food industry. This is because activities related to food, such as food production, handling, preparation techniques and eating habits are constantly undergoing change all the time. These changes make food establishments very susceptible to microbial proliferation. Microorganisms are strong sources of foodborne illness.
Those in food processing and foodservice need to inculcate best practices relating to sanitizers, which are essential for ensuring that food is clean and free of contaminants. A webinar that is being organized by Compliance4All, a leading provider of professional trainings for all the areas of regulatory compliance, will shed light on this crucial aspect of the food industry. To understand the ways of adapting the right means to fight contamination and prevent infection and disease, just log on to http://www.compliance4all.com/control/w_product/~product_id=501023 to enroll.
The speaker at this webinar is Norman G. Marriott, Food Scientist Professor Emeritus and food Industry Consultant. Norman has been teaching university courses related to sanitation and food science, especially meat science for nearly four decades now and brings that rich experience into this learning session.
A complex trail
The food trail is a complex and very vulnerable one. Any food establishment environment that does not have effective preventive measures to arrest microbial proliferation can attract pathogenic microorganisms, which in turn act as vectors of contamination and foodborne disease.
With an increase in the journey from production to consumption that handling and modern processing methods have brought about; there is a corresponding increase in the possibility of microbial contamination, and subsequently, that of the possibility of microorganisms that cause foodborne illness. The use and application of sanitizers that destroy microorganisms is a reliable layer of protection for consumers from unsanitary food that can cause foodborne illness and with it, economic losses to the food industry.
Using sanitizers right
This webinar will teach participants the right ways by which to put sanitizers to use to ensure a safe food supply for consumers. The result of this learning is that it will help those in the food service industry understand the ways and means of creating improved sanitary conditions for food establishments. With this, they not only protect the consumers of their products against foodborne illness; they also safeguard and build their own reputation, which will lead to an increase in sales and net profits and lift their employees’ morale.
Norman will cover the following areas at this webinar:
- Importance of sanitizing
- Description of sanitizers for food establishments
- Sanitizing techniques
- Advantages and disadvantages of sanitizers available for the food industry