Fundamentals of a Food Plant 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

- Hazards in the Food Industry

- Focus on Biological Hazards

- Cleaners and Disinfectants and their Proper Applications

- Sanitation Method and What Affects their Efficacy

- Assessment of Sanitation, Different Methods, and their Advantages

About the Speaker

A food safety expert, Mr. Bryan Rey Oliveros is an Assistant Professor at the Institute of Food Science and Technology, CAFS, and an affiliate faculty member of Microbiology Division, CAS at the University of the Philippines in Los Baños, Laguna. He graduated with a Master of Science degree in Microbiology cognate Food Science, and a Bachelor of Science degree in Biology Major in Microbiology, Cum Laude, of the University of the Philippines, Los Baños, Laguna. He currently teaches different courses such as Principles of Food Safety, Food Hygiene and Sanitation, and Basic Microbiology, among others. Moreover, he has conducted various trainings in different universities and government agencies covering topics on HACCP, cGMP, Microbiological Hazards to Food Safety, and Statistical Process Control, among others.