Meat Institute Webinar: Raising the Bar - Best Practices for Sanitation Excellence
On October 15, the Meat Institute hosted a webinar titled “Raising the Bar: Best Practices for Sanitation Excellence,” featuring panelists Felix Dietz (Commercial Food Sanitation), Kevin Guernsey (Intralox), and Kari Spivey (JBS). This expert-led session focused on proven strategies, metrics, and technologies to elevate your sanitation program.
Strong sanitation protects more than your brand; it boosts efficiency, sustainability, and product quality.
Sanitation is the cornerstone of food safety—when performed correctly, it safeguards your brand, extends product shelf life, optimizes water usage, and improves operational efficiency. In this one-hour webinar, leading industry professionals share actionable strategies, tools, and real-world examples to help you advance your sanitation program.
Discover how Commercial Food Sanitation, JBS, and Intralox approach sanitation excellence. This webinar covers:
- Best practices in sanitation: From daily and overnight cleaning to master sanitation schedules and specialty equipment care.
- Sanitation scorecard: Key metrics, including pre-op deficiencies, dry pick-up, water usage, sanitation time allocation, swab results and downtime tracking.
- Line walkthrough insights: Identifying quick fixes, spotting opportunities during operations and leveraging supplier partnerships to address sanitation challenges.
- Next-level sanitation technologies: Tools and innovations that help you monitor, measure and continuously improve your program.
Watch this Meat Institute webinar on demand to find out how strong sanitation protects more than your brand; it boosts efficiency, sustainability, and product quality.
