Meet us at IAFP 2024

Dry Cleaning Workshop

Workshop 1 - Demystifying Dry Cleaning: Understanding the When, How and Why of Dry Cleaning & Sanitizing (Disinfecting)

Friday, July 12 and Saturday, July 13, 2024 (8:30 a.m. - 5:00 p.m.)

Registration Required

Workshop Description

As knowledge about the risks of pathogens and allergen cross-contamination in low-moisture foods grows, manufacturers are increasingly turning to dry cleaning. This 2-day workshop aims to clarify what dry cleaning is, when to use it, and the associated risks and benefits. 

Participants will explore the latest science and practical techniques for implementing a dry cleaning program. The workshop includes hands-on opportunities to try various dry cleaning tools and methods, such as dry vapor steam, vacuums, dry ice blasting, manual cleaning, and chemical sanitizers. Attendees will also learn to conduct risk assessments and understand verification and validation methods. 

Additionally, the workshop will link dry cleaning to broader food safety programs like Recall & Lot Controls, Pathogen Environmental Monitoring, Hygienic Zoning, and Hygienic Design. This comprehensive approach will help attendees refine their current cleaning practices and implement effective dry cleaning processes in their facilities.

Symposium

Industry Perspective on Solutions to Achieve Effective Dry Cleaning and Sanitation Practices

Tuesday, July 16, 2024 (11:45 a.m.)
202BC (Long Beach Convention Center)

Symposium Details

Deb Smith will present this topic as part of the larger symposium titled "S33 - Dry Cleaning and Sanitation in Dry, Low-Moisture Environments". The complete symposium can be attended in full starting at 10:45 a.m. Additional topics presented include "Development of Nonpolar Liquid Antimicrobial Delivery Systems for Dry Cleaning and Sanitation" and "Survival and Repair of Salmonella during Sanitation Practices with Less or No Water in Dry Processing Environments."

Dry cleaning and sanitation are paramount to ensure the microbial safety of low-moisture foods (LMF). Many traditional sanitation programs utilize water and aqueous based sanitizers to control environmental pathogens. However, the introduction of water into facilities that manufacture low water activity, ready-to-eat foods, like grains, nuts and spices, could increase the potential for pathogen outgrowth and compromise the safety of the product. LMF processing relies on alternative non-aqueous based methodologies to provide effective microbial control without adding moisture back into the product. However, with current non-aqueous based sanitation protocols, there is still uncertainty regarding the effectiveness, application and occupational concerns of these alternative strategies. How can dry sanitation protocols effectively remove organic matter and microorganisms from surfaces-as effectively as water-based methods-while minimizing the risk to users?

This session aims to address these knowledge gaps related to the use of alternative non-aqueous cleaning and sanitation practices. Topics will cover dry sanitation solutions, beyond current practices, that can effectively address microbial safety in dry, low moisture environments as well as their application in industry settings.

Technical Session

T2-08 - Insights into the FDA Food Facility Inspectional Violation Trends on Equipment and Environmental Sanitation: Key Learnings and Recommendations

Monday, July 15 (11:00 - 11:15 a.m.)
Room: 201A

Sanitary conditions of food equipment and the processing environment have been shown to influence the production of safe and quality food products within FDA-regulated facilities. Through historical trending of FDA Form 483 data from FYs 2006 to 2022, it was found that about one-third of inspectional observations have been directly related to at least 12 equipment and environmental sanitation issues. Industry and other stakeholders can use this information to gain insights and increase their food safety efforts.

The study reveals a systemic trend in inspectional violations over time. On an important note, the following industry-based recommendations should be required: (a) focusing on the controls, rather than risks, (a) appreciating the role of sanitation and other preventive controls for reducing inspectional violations, food recalls and foodborne outbreak occurrences, and (c) getting management buy-in to support an employee culture that drives food safety and sanitation system improvements.

Professional Development Groups

Deb Smith and Amit M. Kheradia will be participating in the following PDG meeting:

Food Hygiene and Sanitation

07/14/2024 — 10:15 AM - 11:45 AM

Room 104C

Why not join us at this prestigious event dedicated to advancing food safety globally? We hope to see you there!