Title: How Clean is Clean?

Description: In this session, participants heard best practices for ensuring effective cleaning and sanitation. Presenters provided real world case studies on biofilms, common sanitation mistakes and information on how to use indicators for detection and control.

Speakers:

Amy Spence is the Corporate Lab Director at Tillamook County Creamery Association, where she has been a pivotal part of the team for over 12 years. Amy has designed and implemented ISO 17025 certification in two laboratories and a corporate-wide LIMS. She currently serves as the quality manager for the ISO program as well as overseeing several laboratory teams for determining product testing and equipment needs. Amy’s passion for dairy science began during her undergraduate studies at Cal Poly San Luis Obispo, where she majored in Biology and Microbiology and worked as a research assistant in dairy products technology. She furthered her expertise with a Master’s degree in Dairy Products Technology focusing on dairy microbiology from Cal Poly and a PhD from Oregon State University in Food Science and Technology focusing on dairy chemistry. In addition to her academic achievements, Amy is FSPCA/HACCP, dairy plant food safety, and Green Belt certified, bringing a wealth of knowledge and experience to her role.

Joy Waite-Cusic is an Associate Professor of Food Safety Systems at Oregon State University where she runs a large research laboratory, teaches for-credit food safety management and laboratory classes, and participates in food safety outreach and extension activities to a variety of audiences. Joy uses her expertise and curiosity to investigate microbial problems facing our farms and food processors to reduce risks related to foodborne illness and microbial spoilage. She works across diverse commodities to assist the food industry to identify challenges and provide practical approaches that will improve public health and keep our local farms and processors in business.

This webinar recording is free for ACS members or $25 for nonmembers. Make sure you are logged in to your account to view or you can purchase the recording here.