Sanitary Food Packaging Concepts

Duration: 60 Minutes
This presentation will provide insight into safe and sanitary food safety packaging concepts designed to help companies review and upgrade their handling and use of packaging materials. The legal and operational basis for sanitary food packaging, prevention of cross contamination, facility, HACCP, and personnel requirements will be explored from the farm through transportation and distribution, into processing and retail.
Sanitary Food Packaging
Instructor: John M Ryan
Product ID: 500919

The areas covered in this webinar are:
  • Facility requirements
  • Types of packages
  • Packaging equipment and systems
  • Protection of packaging from adulteration (prior and during use)
  • Personnel and handling sanitation
  • Food not completely enclosed by a container
  • Qualifying sanitary package suppliers
  • In-transit sanitation requirements
  • Sanitation of tools used in packaging operations
  • Management responsibilities
Why Should you Attend:
This training program will discuss protection of food packaging from adulteration, types of packages, facility requirements, packaging equipment and systems, personnel and handling sanitation, and more.

Much of today’s food packaging uses materials that would not be allowed in electronics packaging due to outgassing and chemical contamination. Often food packaging is stored in dirty conditions that allow contaminants to transfer from food operations onto clean food.

Objectives of the Presentation:
  • Understanding how to maintain sanitation controls over packaging
  • Learning how to certify packaging manufacturers
  • Understanding legal packaging implications
  • Learning what not to do when establishing packaging lines
  • Knowing the differences between food completely and not completely enclosed by a container
  • Understanding the impact that unsanitary transportation conditions can have on your packaging
  • Understanding how the packaging itself can contaminate foods.
Who can Benefit:
  • Harvest Supervisors
  • Packing House Supervisors and Managers
  • Shipper-Growers (Farm Level Packaging)
  • Distribution Center Operations Personnel
  • Processors
  • Internal Food Safety and Quality Team Members
  • Carrier Supervisors and Managers
  • Purchasing Agents
  • Sanitation Specialists and Teams
  • Internal and External Auditors Who review Facility Quality Assurance and Food Safety Programs
  • Customers who want to understand best practices that they should require of their packaging suppliers
$300
Recorded Session for one participant
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Recorded Session - How it works
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  • Upon purchase of the recorded session a link will be updated on your OCP Account within 24 hours
  • Please click on the link to access the Recorded Session
  • Presentation handouts in downloadable PDF format will be updated on your OCP Account within 24 hours of the purchase of the product
  • Download the Certificate of Attendance and Purchase Invoice from your OCP Account after 48 hours of the product Purchase
  • Please share your valuable Feedback at the end of the session
Instructor Profile:
Dr. John Ryan holds a Ph.D. in research and statistical methods. He has spent over 25 years implementing high technology quality control systems for international corporations in Korea, Thailand, Malaysia, the Philippines, Singapore, Mexico and the United States. He was a graduate quality and operations management lecturer at Cal Poly in San Luis Obispo, California and has recently retired from his position as the administrator for the Hawaii State Department of Agriculture's Quality Assurance Division where he won awards for his visionary and pioneering work in traceability technology.

He is now the president of Ryan Systems with websites at QualityInFoodSafety.com and the SanitaryColdChain.com. His companies provide FSMA training in food safety and quality and certify food transporters to sanitation and temperature control standards. His latest book available from Elsevier Press is entitled "Guide to Food Safety during Transportation: Controls, Standards and Practices".
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