Providing Creative Solutions
Food Safety Fridays
Training is an important aspect of food safety. Many managers in the in the food industry support continuous education because of the many food safety concerns and increased regulatory oversight. Hydrite’s food safety and sanitation workshop is designed to provide key managerial and high potential employees at food manufacturing facilities with up-to date information and best practices surrounding the topic of food safety and sanitation. The online course is tailored to give attendees the tools needed to bring information back to the plant, and help spread this valuable information throughout their teams.
For 2025 we're excited to welcome five RITE Team™ members as guest speakers focused on advanced food safety and sanitation topics. Hydrite’s RITE Team™ is a group of experienced professionals tasked to enhance the technical support in the field to introduce innovative solutions that help address critical issues in the food industry. The RITE Team™ consists of a network of individuals strong in microbiology, membranes, CIP performance, product selection, equipment, and troubleshooting. This collaborative team supports our customers and our field to provide technical training, program development, and adjacent technology.
Register
Joel Cook Sr. Technical Manager
September 5th, 10:00 AM-11:00 AM CT
Joel will cover the chemistry of cleaning for high heat equipment, including the use of additives such as chelants, gluconates, and surfactants. Advanced application methodology such as override wash procedures will also be covered. Pasteurizer process, cleaning, and troubleshooting will be reviewed in this webinar identifying niche areas of concern for bacterial contamination and remediation.
Topics Overview
Carl Garcia Membrane Technical Manager
Scott Brown Sr. Membrane Technical Specialist
September 12th, 10:00-11:00 AM CT
Carl and Scott will review advanced cleaning protocols for application in those hard to clean processes. Covering common production short comings, identification of membrane failure issues, and methodical trouble shooting schemes are only a portion of this in depth look at membrane cleaning. Unique and emerging technologies will be reviewed in enzyme cleaning over a wide array of market segments such as dairy, beverage, water treatment and many others.
Glen Giersch Account Technical Service Manager
September 19th, 10:00-11:00AM CT
Glen will review evaporator cleaning protocols, functions and process variables that are critical for efficient operations. CIP principals such as vacuum, concentrations, pH, temperature profiles, and design flow considerations will be covered with this in depth webinar on evaporators. With his strong chemistry background, Glen is able to bring together both applications and science, as he utilizes his unique strengths covering items such as the use of process aids in evaporator scale inhibition.
Billy Hughes Intervention & Equipment Manager
September 26th, 10:00-11:00AM CT
Billy will review in plant cleaning protocols and look at novel opportunities within the meat and poultry sectors for plant optimizations. With increasing awareness regarding reduced microbial loading within an operation and the increasing pressures on process throughput and efficiencies, options will be explored using intervention chemistries and unique process applications to potentially drive costs lower. Join us for the webinar that will discuss utilizing a blend of chemistry and equipment to help address these always present issues.