On Demand Panel Discussion

Zone transitions are a critical risk point for microorganism transfer in dry and semi-dry environments and low or no moisture environments limit intervention methods, making control challenging.  In addition, high labor turnover requires constant training on proper protocols and SSOPs, while increasing regulatory scrutiny demands robust mitigation strategies to manage the complex food safety risks.
In this webinar you will:

  • Learn the different characteristics of low care or non-manufacturing areas, medium care or general GMP and high care or primary pathogen control areas
  • Comprehend the challenges with zone transitions
  • Understand the sources of bacteria and their vectors of movement within the manufacturing environment
  • Review best practices to manage people, ingredients and equipment movement as well as for shoe hygiene, hand hygiene and gowning practices
  • Discover six action items you can take today to manage your risk

Meet the Presenters

Dr. John Hanlin – VP Food Safety, Ecolab | Moderator

Jesse Hines – Sr Industry Technical Consultant, Ecolab North America

Adam Ruskin – Area Technical Support Manager, Ecolab Europe

Dr. Jeff Kornacki – Food Safety Microbiologist


Register To Receive The Webinar

Thank you for your interest in viewing our webinar. Please complete this form and we will send you the video

* indicates required field

By checking "Yes", you are agreeing that Ecolab may contact you via email with promotional offers, updates, and other information. If you wish to continue your customer relationship without receiving marketing communication, you may submit your information without checking this box.

Data Privacy Concerns? See our Privacy Policy.

Bread dough on industrial bakery production line.

Learn more about our dry cleaning solutions to help keep your plant, people and products safe.