Food Plant Hygiene and Sanitation (Onsite Training)

Enhance your expertise in Food Plant Hygiene and Sanitation by joining our Face-to-Face Training on Food Plant Hygiene and Sanitation on April 29, 2026.

This intensive program is designed to provide a clear and practical understanding of hygiene and sanitation principles essential for food manufacturing environments. It covers the importance of plant hygiene, key terms and definitions, and the requirements for effective cleaning and sanitizing programs based on ISO 22002-1 Clause 11.

Participants will learn how to develop and implement structured cleaning and sanitation procedures, including the proper selection and comparison of sanitizers, as well as the establishment of sanitation schedules and organizational systems. The training also highlights critical success factors such as personnel training and consistency in execution.

Gain deeper insights into regulatory requirements governing food plant sanitation, along with best practices to prevent contamination and ensure product safety. Strengthen your facility’s food safety culture, improve compliance, and build confidence among regulators, customers, and stakeholders through industry-aligned approaches.

Participants will attend the training at the IFSA Training Hall in San Juan City from 9:00 AM to 5:00 PM. Lunch, snacks, and beverages will be provided.

• Early bird rates are now open!

• Group promos are available.

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

Target Participants

This training is ideal for professionals involved in food manufacturing, safety, quality, and sanitation management, including but not limited to:

• Plant Managers and Production Managers

• Quality Assurance / Quality Control Managers and Officers

• Food Safety Officers and HACCP Team Members

• Sanitation Supervisors and Personnel

• Production Supervisors and Line Leaders

• Maintenance and Engineering Personnel involved in hygienic design

• Warehouse and Logistics Personnel handling food products

• Regulatory and Compliance Officers in the food industry

• Internal Auditors of food safety and sanitation systems

• Consultants and Technical Advisers in food safety and hygiene

Certificate of Completion

All participants who complete the seminar will receive an Official Certificate of Completion from the Institute for Food Safety Advancement.

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.

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