Hydrite Chemical Co.

Hydrite Academy

Training the RITE Way™


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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

COST: Free
FORMAT: Online
LENGTH: 1 hour

Each 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 two-day food safety, sanitation, and membrane trainings.


The 2024 Food Safety Friday Workshops to be announced soon!




Food Safety, Sanitation & Membrane Training

COST: Free
FORMAT: In-person
LENGTH: 2 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. Join us for this 2-day event.


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COST: $600 per person for Hydrite customers, $750 per person for non-Hydrite customers
FORMAT: Online
LENGTH: 3 days

Food Safety Preventive Controls Alliance (FSPCA) Preventive Controls for Human Foods (PCHF) is a two-and-a-half-day course that will provide the tools necessary to complete the FSMA Preventive Controls rule requirements.

This course, developed by the FSPCA, is the “standardized curriculum” recognized by the FDA. Successful completion of this course meets the requirements for a Preventive Controls Qualified Individual (PCQI). Following the PCHF training is a half-day training for Introduction to Hazard Analysis Critical Control Point (HACCP). This course is designed for individuals who have completed the PCHF course and provides the tools necessary to complete HACCP plans. Individual certificates are provided for the successful completion of these training courses.


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Microbiological Environmental Monitoring Program Workshop

COST: $225 per person
FORMAT: In-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


 Register Today


Please note: Our January 23rd training has been rescheduled to April 9th. 


Our Instructors

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.


Steve Tienvieri

Steve Tienvieri
Senior Lead Microbiologist

Steve has 26+ years of experience in food microbiology and food manufacturing. His background is extensive and includes Safe Quality Food (SQF), audits, regulatory, environmental monitoring and investigations, Hazard Analysis Critical Control Point (HACCP) and Preventive Controls (PC), and food quality/food safety plan development and employee training. Tienvieri is also a Preventive Controls Qualified Individual (PCQI) certified trainer.


Joel Cook 
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.




Glen Giersch  
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.




Scott Brown

Scott Brown
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.



Carl Garcia

Carl Garcia
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.


food safety training RITE Team




Contact us today to learn more about food safety training.

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Brookfield, Wisconsin 53045
262-792-8721 Fax

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