Hydrite academy: Training the RITE Way™
Training and continuous education is an important aspect of food safety. Ongoing training and everyday application of the food safety principles increase quality and reduce risk while addressing food safety concerns. Hydrite offers training and educational programs to help increase your knowledge and understanding of food safety, and improve your company’s operational efficiencies. Our programs cover topics such as Cleaning Dynamics, CIP Verification & Validation, Food Microbiology, and Preventative Sanitation - just to name a few. An effective food safety program will enable your company to apply these techniques to everyday working operations and effectively uphold food safety practices.
Contact the RITE Team™ about other training opportunities.
Food Safety Fridays
LENGTH: 1 hour
Twice per year (February and September) we offer weekly, one-hour Food Safety Fridays webinars focusing on food safety and sanitation. These short-form, topical sessions include supplemental information that builds off of our three-day food safety, sanitation, and membrane trainings.
Announcing September 2023 Food Safety Friday Workshops
Food Safety, Sanitation & Membrane Training
LENGTH: 3 days
Hydrite’s food safety, sanitation, and membrane workshops equip key food manufacturing employees with up-to-date information and best practices to bring back to the plant. Hydrite takes a comprehensive, creative approach to sanitation and cleaning benefits both processing plants and consumers. Days 1-2 will be food safety focused, and Day 3 is membrane focused.
FSPCA, PCQI & HACCP Training
COST: $600 per person for Hydrite customers, $750 per person non-Hydrite customers
LENGTH: 3 days
Food Safety Preventive Controls Alliance (FSPCA) Preventive Controls for Human Foods is a two-day and a half day course that will provide the tools to complete the requirements for FSMA Preventive Controls rule.
Introduction to Hazard Analysis Critical Control Point (HACCP) after PCQI is a half day course, following FSPCA Preventive Controls for Human Food course, that will provide the tools to complete the requirements for HACCP training. The class is designed for individuals who have completed PCQI training.
Microbiological Environmental Monitoring Program Workshop
COST: $200 per person
LENGTH: 1 day
Hydrite’s environmental monitoring program workshop equip key food manufacturing employees with up-to-date information and best practices to bring back to the plant.
Training is an important aspect of food safety. The Environmental Monitoring Program (EMP) in a food manufacturing facility is an expectation of the industry. You’ll learn about:
- Background of Microorganisms
- Sample Locations
- Sampling Techniques
- Testing Methods
- Frequency of Monitoring
- Baseline Development
- Data Interpretation
- Corrective Actions
- Case Study Examples
Future workshops TBD - Stay tuned
Our food safety and sanitation workshops are instructed by members of Hydrite’s RITE Team. 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. RITE is an acronym for Real-time, Innovative, Technical, and Expertise. This collaborative team supports our customers and our field to provide technical training, program development, and adjacent technology. Our primary instructors from the RITE Team are Joel Cook and Glen Giersch.
Senior Technical Manager
Joel has been employed with Hydrite for over 22 years working with the Food, Operations, and Lab Quality Assurance Groups. Joel has presented subject matter at the Membrane Technology Forum, ADPI's Dairy Ingredients 360 Training, and Midwest Food Processors Association.
ATS Program Manager
Glen has been with Hydrite for 28 years. Glen is responsible for technical service and field sales support for Hydrite’s Western District. Glen also authored a U.S. Patent for Whey and Lactose Processing Aids for the dairy industry. He has extensive experience in developing sanitation programs and solving sanitation-related issues in the dairy, food, and beverages industries.
Sr. Membrane Technical Specialist
Scott has 26 years of experience in the dairy and membrane industry and key management positions within the membrane industry. Scott is responsible for membrane technology training and providing technical support. Scott's expertise includes troubleshooting membrane systems, working with OEM’s, and training.
Membrane Technical Manager
Carl has over 30 years of dairy processing experience. Carl's expertise lies in the membrane technology field. Carl is responsible for membrane system management, training, and implementation. Carl has vast knowledge in membrane chemistry solutions and system operations.
Contact us today to learn more about food safety training.