This fundamental sanitation course for food production plants provides expert insight and guidance on the cleaning of a food processing facility. Topics include dry and wet cleaning methods, as well as the types of soils in a food facility and the chemicals and methods required to effectively remove soils and microbes to assure hygienic conditions of the processing equipment and the processing environment.
This course provides the basic knowledge for sanitation employees on how to clean and how to assess cleaning chemicals for the soils to be removed. The course lays out the basic protocols for dry and wet cleaning of equipment and the environment. The benefits of taking this course include base knowledge for sanitors on the floor and for supervisors managing sanitors on the floor.
The intended audience for this course include:
To Register for this Course, please visit our training portal.
Vice President, Technical Services – IEH Laboratories & Consulting Group
Randy Porter, BS, Indiana University joined IEH in 2019 as a Vice President of Technical Services after working for food processing companies such as Campbell Soup, Post Holdings, ConAgra Brands, Kraft/Nabisco and Dannon over his career. Mr. Porter has held leadership roles in Operations, Engineering / Hygienic Design, Sanitation, Quality and Food Safety, both in plant and in corporate environments. He has had responsibility for both, domestic and international food processing facilities across multiple food categories, ranging from dairy, bakery, meat, edible oils, eggs, snacks, agricultural, flour, frozen meals, chocolate confectionary, powdered beverages, fruit juice and more. Most recently, Mr. Porter has held leadership roles at ConAgra Brands – Sr. Director Food Safety, Hygienic Design & Sanitation, at Post Holdings – Vice President of Quality & Product Protection, at Campbell Soup – Head of North America Quality, and, at The Acheson Group as Sr. Director of Food Safety. He has authored and published multiple articles on Hygienic Design and has trained and presented at numerous food industry events and seminars across the globe. Mr. Porter is also a lead trainer for Preventive Controls Qualified Individuals, (PCQI), Human Food Rule.
As a welcome gift, we're offering a FREE course, Introduction to Microorganisms. Learn about microbes and the critical role they play in food production, and gain the knowledge required to assist with programs that guard against shelf-life failures and foodborne illnesses.