Hygienic design and sanitation are essential in food processing, but they don’t have to drain your resources. Advances in automation, equipment, and specialized cleaning solutions are revolutionizing how plants minimize labor, utilities, water, and steam while enhancing food safety and cleanability.
Join us to discover:
- Resource-efficient cleaning methods for equipment, floors, walls, and conveyor belts.
- Advances in clean-in-place (CIP) and clean-out-of-place (COP) systems.
- How antimicrobial materials and targeted cleaning solvents reduce effort and downtime.
After attending this webinar, you will be able to establish an effective cleaning system based on three concepts:
- Identifying, defining, explaining, and applying a workable cleaning strategy
- Defining hygienic zoning that separates any operation into four basic risk groups
- Best practices defined by scientific measurement of cleaning outcomes and continuous improvement
Register Now to Optimize Your Cleaning Program and Save Resources!