Food Safety Magazine

WEBINAR | May 14, 2019

An Effective Sanitation Management System for Foodservice

ON DEMAND

CDC reports that foodservice establishments cause over 60% of all foodborne disease outbreaks in the United States each year. In a study of over 4,000 restaurants, FDA reported that the implementation of food safety management systems has significantly reduced the number of out-of-compliance food safety practices. An effective food safety management system is one that focuses on the continuous identification of hazards and the implementation of tools and procedures to prevent those hazards. One of the most important food safety management systems in foodservice establishments is the cleaning and sanitation management system, which should include 1) the proper chemistry that will clean and sanitize surfaces to remove hazards quickly, 2) the proper tools to effectively clean foodservice environments that don’t add to cross-contamination risk, 3) effective procedures that can be executed properly, 4) trained employees who are empowered to perform the procedures correctly and at the proper times, and 5) a monitoring/corrective action-based process to prevent cross-contamination risk during foodservice operations. This presentation will discuss the cleaning and sanitation management system necessary to prevent foodborne disease outbreaks in foodservice establishments.

Participants will:

  • Learn how to develop and implement an effective sanitation management system
  • Identify the proper tools and chemistries needed for effective cleaning and sanitation
  • Explore the procedures and training modalities required for successful sanitation
  • Review the critical components of a cleaning and sanitation management system

Speaker

Hal King, Ph.D., is the president and CEO of Public Health Innovations LLC, an ideation technology and consulting business that is also the majority owner of a food safety management mobile technology company called Active Food Safety. Dr. King is a public health professional who has investigated foodborne and other disease outbreaks, disease causation, the prevention of intentional adulteration of foods, and the design and implementation of preventive controls for food safety hazards in the food industry. He is the former director of food and product safety at Chick-fil-A Inc., where he designed and led the company’s food safety management program. He is past chairman of the National Restaurant Association Quality Assurance Executive Study Group, a past board member on the National Council of Chain Restaurants and the FDA and CDC Industry Partnerships, and past-president of the Georgia Association for Food Protection. Dr. King is the recipient of the 2018 NSF International Food Safety Leadership and Innovation Award.

Moderator

Barbara Van Renterghem Ph.D., Editorial Director, Food Safety Magazine

 

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