It is able to enhance sanitation programs as it is able to penetrate the niches and crevices that were previously too hard to reach. By eliminating the ability for pathogens to "hide," chlorine dioxide gas is able to leave food processing environments cleaner and safer than ever before.
Why should you Attend:
Food production facilities are facing greater scrutiny from both the public and the government to provide safe foods. There are about 48 million cases of foodborne illness annually. That's 1 in 6 Americans each year. The FDA will be aggressive in its environmental monitoring and sampling under the food safety guidelines and regulations required by FSMA.
Areas Covered in the Session:
Describe and identifies hard to disinfect areas
Describes what disinfection methods are available
The Pro's and Con's of traditional methods
Who Will Benefit:
Food Safety Managers
Paul Lorcheim is the Director of Operations for ClorDiSys Solutions, Inc. since 2001. As a Licensed Professional Engineer he is responsible for directing the commercialization and manufacturing of various decontamination and sterilization equipment for the pharmaceutical, life science, health care, and food industries.
Event Fee: One Dial-in One Attendee Price: US$150.00
For details and registration: www.compliance4all.com