Food Plant Hygiene and Sanitation

Food hygiene are the conditions and measures necessary to ensure the safety of food from production to consumption. Food can become contaminated at any point during slaughtering or harvesting, processing, storage, distribution, transportation, and preparation. Lack of adequate food hygiene can lead to foodborne diseases and death of consumer.

- World Health Organization

Areas Covered in Session

• Importance of Plant Hygiene and Sanitation

• Terms and Definitions

• Cleaning and Sanitizing (ISO 22002-1 clause 11 requirements)

• Creating Cleaning and Sanitation

• Sanitizers (comparison of various sanitizers)

• Key to Success (Training, Schedule, Organization)

• Federal Regulations on Food Plant Sanitation

About the Speaker

Mr. Guilberto Veluz is an active technical assessor for the ISO/IEC 17025: 2017 standards of the Philippine Accreditation Bureau (PAB). He is a highly accomplished professional with a Master’s Degree in Food Science and Technology and a registered Professional Food Technologist with over 30 years of progressive experience in accreditation, research and extension, quality management system, and quality assurance in academe, agriculture, food, and life science industries.