Sanitary Food Packaging Concepts: Overview of Trends, Standards & Implications for Food
  • CODE : JOHR-0012
  • Duration : 75 Minutes
  • Level : Advance
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Dr. John Ryan holds a Ph.D. in research and statistical methods.  He has recently retired from his position as the administrator for the Hawaii State Department of Agriculture's Quality Assurance Division where he headed up Hawaii’s commodity inspection, food safety certification, and measurement standards service groups. He has won awards for technology for his visionary and pioneering work. He is the president of Ryan Systems, Inc. (websites at http://www.RyanSystems.com and http://www.SanitaryColdChain.com). His companies test new cold chain technologies and train and certify food transporters to Transportation Food Safety and Quality (TransCert) standards. His latest books include “Validating Food Safety and Quality Controls”, “Guide to Food Safety during Transportation: Controls, Standards and Practices” and “Food Fraud”. He has spent over 25 years implementing high technology quality control systems for international corporations in Korea, Thailand, Malaysia, the Philippines, Singapore, and the United States.

When you sit down to eat lunch or dinner today, like us, most people will check their plate and utensils for cleanliness. Once the food is cleaned, processed and ready for transport, the packaging that carries the food through the supply chain should be sanitized and should protect the food from adulteration. Clean food should be moved in sanitary packaging. No food industry member should package or transport clean food in uncontrolled dirty packages, trailers or containers.

Learning Objectives

  • Protection of packaging from adulteration prior to and during use
  • Types of packages
  • Facility requirements
  • Packaging equipment and systems
  • Personnel and handling sanitation
  • Food not completely enclosed by a container
  • In-transit sanitation requirements
  • Qualifying sanitary package suppliers
  • Sanitation of tools used in packaging operations
  • Management responsibilities

Areas Covered

  • Recommended standards will be provided
  • Links to critical laws and rules are included
  • Illustrations of poor practices will be presented
  • Training options and resources
  • Recommendations for reviewing packaging suppliers
  • Recommendations to other resources
  • How to visually assess your own situation
  • Employee work instruction changes are highlighted
  • Learn zone concepts
  • Maintain sanitized tools
  • Understand robotic packaging equipment
  • Management requirements are reviewed

Who Should Attend

  • Shipper-growers (farm level packaging)
  • Harvest supervisors
  • Packinghouse supervisors and managers
  • Distribution center operations personnel
  • Processors
  • Carrier supervisors and managers
  • Internal food safety and quality team members
  • Purchasing Agents
  • 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
  • Sanitation specialists and teams

Why Should Attend

When not packaged properly, food adulteration and loss of shelf and perhaps human life are likely to occur. With so many types of packaging available today, how does a food supplier assure that the packaging used to protect the food is sanitized and not the source of adulterants, contamination, illness or even death?  

The production and use of safe and sanitary food packaging require the same controls as the food itself. However, this concept is often ignored by packaging suppliers or even the companies responsible for merging the food with the packaging. Packaging that is produced, stored and used under unsanitary conditions is not sanitary.

This presentation will provide insights into 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.

  • $179.00



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