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From Wednesday, February 21, 2018
To Thursday, February 22, 2018
Contact This email address is being protected from spambots. You need JavaScript enabled to view it.

Cleaning and Sanitizing Food Processing Equipment and Facilities
2 Day Course
Wednesday, February 21 – Thursday, February 22, 2018
Embassy Suites, Tampa, Florida
Following a standardized training program developed by the International Food Protection Training Institute (IFPTI) and the Grocery Manufacturers Association (GMA). 
Assure safe food production and compliancy to FSMA requirements by providing the necessary training to your Food Safety staff.

This foundational Sanitation Operator Training  program was developed by the Grocery Manufacturers Association (GMA) based on job task analyses conducted at national and international food manufacturing facilities with input from industry experts and the International Food Protection and Training Institute.  The     2-day course will cover topics including hygienic zoning, allergens, cleaning techniques, and chemicals.  Upon completion of the course, operators, supervisors and other stake holders will be armed with the knowledge and tools to conduct proper cleaning and sanitation practices in their own facilities.

Deibel Labs is pleased to offer this new addition to our suite of Food Safety Training Programs.  The Industrial Food  Safety: Cleaning and Sanitizing Equipment and Facilities (IFS-CS) course follows a standardized curriculum developed by the International Food Protection Training Institute (IFPTI) and GMA.  Upon completion of the course and when a passing score on a post-course assessment is obtained, participants will  receive certificates that affirm the IFS-CS training was completed following a standardized curriculum.

This two-day foundational workshop is intended for anyone involved in cleaning and sanitizing food manufacturing production lines, equipment, or facilities with a focus on the sanitation operator role.  However it is also an excellent overview or refresher for PCQIs, program managers/supervisors, or those auditing Food Safety Programs for compliance to the FDA Preventive Controls Rule.Deibel Labs was founded by Dr. Robert Deibel in the 1970’s. Dr. Deibel is one of the original pioneers of HACCP. Along with several other iconic microbiologists, he expanded the program from its original three HACCP principles to the seven principles we recognize today. He developed the first “HACCP Short Course” and taught it to industry leaders in the early 1970’s. We are proud of this history and continue this excellent tradition in the classes we teach today. With the advent of FSMA and the Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Human Food regulation, the food safety paradigms of the past have now changed. HACCP is now viewed as just one step in a company’s overall Food Safety Plan, along with other key food safety systems that “prevent” potential hazards as identified in the Hazard Analysis. The Preventive Controls for Human Food regulation requires that certain activities be completed by a “preventive controls qualified individual” (PCQI) who has “successfully completed training in the development and application of risk-based preventive controls”.

Our trainers are experts in Sanitation Science and the development of Cleaning and Sanitation Programs that support Preventive Controls Programs.
Mike Teasdale, President, Quality Strategies & Solutions, LLC, spent over 30 years at General Mills where he was responsible for leadership, development and support of the the General Mills Global Quality Engineering community.  Mike has expert technical knowledge of the baking, yogurt, cereal, mix, snacks, and frozen food sectors of the food industry. He is a subject matter expert in food facility cleaning and sanitation and participated in the development of this training program.  Currently, he is a consultant to the food industry providing expert guidance in the development and implementation of cleaning and sanitation programs, remediation of sanitation, food safety and quality issues, quality system auditing, risk management and mitigation, and regulatory compliance.  Mike is also a Lead Trainer for a Train the Trainer course offered by IFPTI/GMA.

Dr. Laurie Post, Director of Food Safety and Regulatory Affairs, spent over 30 years in the food industry as a Food Microbiologist and Food Safety professional. She is an expert in pathogen control programs for low moisture foods and processes. Dr. Post is the author of numerous publications and has chaired the microbiological food safety committees of the International Life Sciences Institute and GMA.  Dr. Post joined Deibel Labs after a 27- year career at Mars Inc. where she was Senior Manager – Microbiology and Food Safety for Mars Global Chocolate.  As our Director of Food Safety and Regulatory Affairs, she is able to provide expert consulting services to our clients in the development of Preventive Controls and Food Safety Programs required by FSMA regulations.  Dr. Post is a FSPCA PCQI Lead Instructor.  Additionally, she is a Certified HACCP Alliance Lead Instructor and conducts Micro 101 short courses.

Dr. Kristen A. Hunt, Director of Technical Services, is a Certified HACCP Alliance Lead Instructor and SQF practitioner with a background in lab management and education. She is experienced in auditing, environmental monitoring design, and crisis management for clients. At Deibel Labs, her current primary responsibilities include providing leadership to the Technical Services Team and coordinating, performing and evaluating high priority projects including but not limited to shelf-life studies, inoculation studies, and process validation projects. Additionally, Dr. Hunt provides guidance to clients regarding regulatory issues, process authority expertise, processing deviations, and the evaluation of food products, food safety, food quality, quality control and assurance, and sanitation. She is also a FSPCA PCQI Lead Instructor.



Day One— February  21, 2018



Day Two— February  22, 2018






8:00 am


Welcome and Introductions

Logistics: Breaks, lunches, cell phones, etc.


8:00 am

Good Morning Welcome – Day 1 Review       Follow-up Questions


8:30 - Quick review of Pre-Assessment Testing Results



8:30 - Module 8:  Pest Control

9: 00 – Module 1:  Introduction to Cleaning and Sanitizing


9:15 - Module 9:  Standard Operating Procedures (SOPs)/Sanitation Standard Operating Procedures (SSOPs)

9:45 - Module 2:  Communication and Documentation



Morning Break

10:15 am

Morning Break



10:15 Module 10:  Cleaning Techniques


10:30 - Module 3:  Hygienic Zoning



11:00 Module 11:  Chemicals—Cleaning and Sanitizing

11:15 - Module 4:  Workplace Organization with Exercise



 Lunch  12:00 – 12:45


Lunch 11:45 – 12:30


12:45 - Module 5:  Basic Food Safety Hazards



12:30 - Module 12:  Basic Food Manufacturing Mechanical

1:30 – Module 6:  Harborages & Niches



1:00 - Module 13:  Inspection and Verification Techniques

 2:00 pm

Afternoon Break



1:45 - Module 14:  Sanitizing Techniques


2:15 - Module 7:  Allergens


2:30 pm

Afternoon Break

3:00 – Debrief and Expectations for Day Two



2:45 - Foundation Post-Course Assessment        

 4:00 pm

Adjourn for the Day



3:45 - Course Evaluation and Debrief




4:30 pm


























For more information on PCQI training offered by Deibel Laboratories, including upcoming events and course registration, please contact Sales at This email address is being protected from spambots. You need JavaScript enabled to view it. (847-329-9900) or visit www.DeibelLabs.com.

Location Tampa, FL
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