Personal Hygiene: Requirements for SSOPs and Best Practices for Food Safety

6/26/24 2:00 pm to 6/26/25 EDT

In both food processing and retail foodservice settings, a critical part of facility sanitation relies on employee personal hygiene. Sanitation Standard Operating Procedures (SSOPs), a component of U.S. Food and Drug Administration (FDA) and U.S. Department of Agriculture (USDA) regulatory frameworks and facility HACCP programs, define how good hygiene practices contribute to food safety. Handwashing and glove-changing are key, as are the proper use of personal protective equipment (PPE) and cleaning of uniforms and footwear. The correct application of specialty chemical product interventions and cleaning procedures are needed to achieve risk reduction, sanitation success, and adherence to clearly communicated policies for employee personal hygiene.

From this webinar, attendees will learn:

How SSOPs fit into regulatory frameworks and HACCP, and why it is important to ensure that SSOPs are followed correctly
How employee personal hygiene is fundamental to food processing and foodservice facility sanitation, with real-world examples and best practice recommendations
Key elements to consider with personal hygiene in SSOPs, and how to achieve success in facility hygiene culture

Speakers:

Dale Grinstead, Ph.D., Microbiologist and Consultant, Mountain Top Microbiology. Dale Grinstead, Ph.D., is a microbiologist with over 30 years of industrial R&D experience. He spent his career with Unilever and Diversey, where he advanced to the position of Senior Technology Fellow. During his career, Dr. Grinstead's responsibilities included providing technical input and guidance for food safety programs, serving on an R&D leadership team, leading a technology council, assisting customers with technical issues, and participating in new product development projects. He joined Diversey as part of Unilever research, where he led the team that conducted the claim support work for antimicrobial personal care products. He also interacted extensively with the U.S. Food and Drug Administration on the regulatory framework for such products. After five years in Unilever research, Dale transferred to the Diversey division of Unilever, where he supported the food and beverage R&D program and led the North American microbiology team. Dr. Grinstead retired in June of 2021, but continues to stay active in food safety through his consulting firm, Mountain Top Microbiology, as well as serving as adjunct faculty in food science departments at Clemson, Purdue, and Utah State Universities. He received his B.S. and M.S. degrees from Iowa State University and his Ph.D. from Clemson University.

James (Jim) W. Arbogast, Ph.D., Principal Consultant, JW Arbogast Advanced Science Consulting LLC. James (Jim) W. Arbogast, Ph.D., is a technical leader of R&D, product development, and science/innovation in the hygiene science, sanitizer, food safety, public health, healthcare, and consumer goods spaces. He is the Principal Consultant at JW Arbogast Advanced Science Consulting LLC. Over his career, previously with Clorox, Dial, and GOJO/Purell, he has developed human, clinical, methodological, and technological research capabilities that resulted in the validation and successful commercialization of many hygiene and sanitation products. He is an experienced science leader and influencer in the hygiene and skincare marketplace, setting standards in public health and hygiene driven by intervention studies, solid evidence, and peer-reviewed journal publications. Dr. Arbogast holds a Ph.D. in Organic Chemistry from the University of California–Los Angeles and a B.A. degree in Chemistry from Carleton College.

Moderator: Adrienne Blume, M.A., Editorial Director, Food Safety Magazine

Sponsored By: