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Sanitation 101 with Dr. Elis Owens

  • Broadcast in Education
Andy Moreno

Andy Moreno


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Elis is active in developing Birko’s antimicrobial product line and attendant delivery systems.
He oversees field trials at customer plants, works with university research partners and outside labs
and acts as a government liaison for antimicrobial approvals.
Elis earned his Ph.D. from the University of Wales in Cardiff.
He conducted post-doctoral research at Michigan State University’s Center for Microbial Ecology.
He has published papers in Federation of European Microbiological Societies (FEMS) Microbiology Ecology
and FEMS Microbiology Letters. Elis has been a presenter at the Produce Marketing Association,
the Beef Industry Food Safety Council (BIFSCo) and the North American Meat Association.
He is a member of the International Association for Food Protection (IAFP), Master Brewers Association of the Americas (MBAA),
American Oil Chemists’ Society (AOCS) and the American Society of Brewing Chemists (ASBC).

1. Introduction
2. What is sanitation?
3. Why is sanitation important?
4. What is a foodborne illness?
5. What is cross contamination?
6. What are the basics of sanitation?
7. Conclusion

Ian Bessell
Director of Business Development and Food Safety for Produce
Birko Corporation

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