Full course description

Meet your Instructor


Dr. Kevin Keener
 is the Director of the Food Processing Environmental Assistance Center and the Food Technology Development Laboratory at Purdue University. He also leads the food industry assistance response team, which provides technical assistance on food safety, food technology, food regulations, and food labeling to more than 120 food entrepreneurs each year along with many major food companies. He is also a professor in the Department of Food Science with an associate faculty appointment in Agricultural and Biological Engineering. In addition, he is a licensed professional engineer (P.E.).
 
In the past 10 years, Dr. Keener has developed and delivered an on-line plant sanitation courses to more than 100 industry professionals and university students. He has received grant funding in excess of $2.5 million. He has produced 28 Extension publications, 25 refereed publications, 25 non-refereed publications, 88 presentations, and 58 abstracts. In addition, he has made 62 invited presentations to approximately 1,000 people, and has developed, organized, and presented more than 50 workshops to approximately 2,000 people.

 

Implementing an adequate food plant sanitation program is a critical and necessary prerequisite of any successful HACCP program or Food Safety System. Equally important is the regulatory inspection training to ensure that inspectors can identify potential weaknesses in development, implementation, verification and validation of SSOP programs. FDA inspectors along with contracted state, local and tribal regulatory  agencies are charged with ensuring current Good Manufacturing Practices under the Federal Food, Drug, and Cosmetic Act, which includes food plant sanitation programs. This online course will describe necessary elements of a proper food plant sanitation program and common weaknesses observed.

Course Goals:

  1. Introduce sanitation practices in food processing facilities.
  2. Teach sanitation principles and the requirements for a food sanitation program.
  3. Prepare students for real life plant sanitation inspections.
  4. Identify equipment design flaws impacting proper equipment cleaning and sanitation.

Learning Outcomes:

  • Inspector will be able to analyze and evaluate a food plant sanitation program for areas of concern or improvement.
  • Inspector will be able to analyze and evaluate a food plant sanitation program for overall effectiveness in plant food safety program.

 This course is 1.5 CEU.