Cleaning and disinfection for food factories seminar

Cleaning and disinfection for food factories seminar

Did you miss out?
If you weren’t able to make the live online event, you still have the opportunity to view and listen to the speaker presentations.
The recording and presentations are available to purchase at £70 + vat for Members and £110 + vat for non-members.
To purchase please contact the Training Team on the enquiry form.

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Ensuring your factory is cleaned and disinfected effectively is a fundamental prerequisite for the safe production of food and drink. To help you with this, we’re bringing together experts with specialised knowledge to discuss the latest trends and findings. From effective allergen cleaning/testing to the challenges associated with cleaning equipment, the seminar will cover the varied aspects associated with cleaning and disinfection of food and drink manufacturing factories, including:

  • an overview of chemicals used in food factory cleaning and disinfection
  • disinfectant testing and aerobiology
  • the use of ATP to monitor cleaning and disinfection
  • food hygiene, and
  • management responsibilities from the food producer’s perspective

The seminar is most suitable for those involved in cleaning and/or disinfection of food and drink factories. It will complement the soon to be released update of industry guidance related to this topic: Campden BRI’s Guideline 55: Cleaning and disinfection of food factories.

Benefits of attending

  • Overview of chemicals used in food factory cleaning and disinfection
  • Effective allergen cleaning/testing
  • Disinfectant testing and aerobiology at Campden BRI
  • Challenges associated with cleaning equipment
  • Use of ATP to monitor cleaning and disinfection
  • Food Hygiene at Campden BRI
  • Management responsibilities/food producer’s perspective

Event Director

Fiona Cawkell



Time Presentation
10:30 Welcome and Chairman's introduction
Dr Phil Voysey, Campden BRI
10:40 - 11:20 Overview of chemicals used in factory cleaning and disinfection
Peter will review and describe the typical chemistry that can be used in the effective cleaning and disinfection of food, diary and beverage operations
Peter Littleton, Christeyns
11:25 - 12:05 Measuring efficacy of allergen cleaning
Dr Helen Arrowsmith, Campden BRI
12:05 Lunch
12:50 Welcome back
Dr Phil Voysey, Campden BRI
13:00 - 13:40 Challenges associated with cleaning equipment
Cleaning is an essential part of any food safety and quality management system. Consequently, the appropriate development, selection, use and maintenance of cleaning tools used by the food industry is essential to minimise the risk of food product contamination. This, in turn, aids compliance to relevant regulatory and legal requirements, HACCP prerequisite programs, and audit standards, and may in many other benefits including: improving the effectiveness and efficiency of cleaning, thus reducing the downtime required to clean; improving food safety, quality and shelf-life; reducing waste; minimising the risk of product recalls; protecting/improving the reputation and income of the food business; minimising the risk of prosecution; all with associated cost reductions. This presentation will cover some of the key considerations with regard to the above, and provide practical advice on how to maximise cleaning efficacy and minimise food risk.
Deb Smith, Vikan
13:45 - 14:25 Use of ATP to monitor cleaning and disinfection
Matt Bricknell, 3M
14:25 Comfort break
14:35 - 15:15 Management responsibilities/food hygiene producers perspective
Management has a critical role in demonstrating leadership and commitment to cleaning and disinfection programmes. They must ensure that hygiene is seen as a priority and that the necessary procedures for cleaning and disinfection are in place and operating effectively. The costs of ineffective cleaning and disinfection programmes can be very significant - to the business, the workforce and to consumers who may be put unknowingly at risk. This presentation will cover the role of the management team, the specific responsibilities of the hygiene manager, and emphasise some of the key requirements and challenges for successful management of cleaning and disinfection of food factories.
Jim Hartley, Mondelez
15:20 - 15:40 Disinfectant testing and aerobiology at Campden BRI
Rob will discuss the services offered by Campden BRI for testing of the efficacy of disinfectants, cleaning products and decontamination systems to assess antimicrobial claims for disinfection of environmental and equipment surfaces.
Rob Limburn, Campden BRI
15:45 - 16:05 Food hygiene at Campden BRI
An overview of Food Safety from with respect to Standards, and EC Legislation. What the Food Safety Management Systems department here at Campden BRI can bring to your business and how we can help with audit readiness and problem solving.
Nigel Blitz, Campden BRI
16:05 Chairman’s overview and closing comments


  • Phil Voysey
    Phil Voysey is an experienced, well-respected food microbiologist with ‘all round’ knowledge and ability in food manufacturing and research environments. Phil studied Microbiology at the University of Surrey, Guildford and achieved his doctorate at the University of Bristol, Department of Biochemistry with his thesis entitled: ‘Studies on the growth of the Chemoautotroph Nitrosomonas europaea.’
    For 8 years Phil was a Research/Senior Microbiologist at the Flour Milling and Baking Research Association (FMBRA), and for a further 3 years the Group Microbiology Laboratory Manager at Northern Foods, Nottingham.
    Currently Phil is a Section Manager in the Microbiology Department at Campden BRI (Chipping Campden) and his Section’s duties include organising and running microbiology training courses and the Campden Microbiology Proficiency Scheme. Speciality areas of microbiology include: Listeria; Yeasts; Moulds; Microbiological Risk Assessment; Microbiological Criteria; and Cereals and Milling Microbiology. Phil has written numerous papers and contributed towards a variety of articles and publications and been invited to present at many International conferences.
  • Helen Arrowsmith
    Helen Arrowsmith is currently a Food Law Advisor in the Regulatory Affairs Department at Campden BRI. Helen uses her knowledge to work with colleagues to provide legislative advice to the food and drinks industry, to present on scheduled and tailored training courses on food law and to contribute to publications such as Food Law Notes and Food Law Alert.
    Helen joined Campden BRI in 2004 when she spent a year as Technical Support Officer in the Food Composition Section, dealing with operational matters and providing managerial cover to the Rural Payments Agency and HM Revenue and Customs contracts. The next 9 years were spent in the Biochemistry Section at Campden BRI, where Helen worked her way up to the position of Team Leader of the Food Allergens Team. Helen managed the provision of technical contract services in the area of food allergen detection, provided interpretation of testing results, consultancy, information and advice on food allergen testing. Helen also managed member-funded research projects and authored two guidance documents for the food industry on 'Validation of cleaning to remove food allergens' (Campden BRI Guideline 59) and 'Food allergens: practical risk analysis, testing and action levels' (Campden BRI Guideline 71)
    Helen studied for her PhD, on the 'Impact of Anthropogenic Ionising Radiation on Soil Microbial Communities', at the University of Nottingham where she had previously graduated with a BSc (Hons) degree in Agriculture and Food Sciences: specialising in Food Microbiology.
  • Rob Limburn
    Rob Limburn is a graduate in Microbiology from the University of Aberdeen. He has worked at Campden BRI for 8 years, and he currently manages the Heat Resistance and Decontamination Group within the Microbiology department. This group is primarily involved in member-funded and contract research and testing on microbiological validation, optimisation and problem solving in the areas of thermal processing, disinfection and decontamination.
    Rob is currently involved in member-funded projects investigating the inactivation and removal of bacterial biofilms in food manufacturing facilities.
  • Nigel Blitz
    Nigel Blitz joined Campden BRI as a food management systems specialist in 2019 following more than 20 years’ experience as a food, hygiene and quality manager across a broad range of food and beverage manufacturing environments.
    Nigel helps the industry by providing consultancy in environmental monitoring, internal factory design (to ensure it complies with BRCGS) and other factory hygiene-related issues. In addition to this, Nigel also teaches on food technology and microbiology courses and helps update guidance on the cleaning and disinfection of food factories.
  • Peter Littleton
    Peter Littleton is Chair and Training Services Director for the Society Of Food Hygiene and Technology (a voluntary role in addition to his day job as Technical Director for Christeyns Food Hygiene Ltd).
    In this position, Peter’s enthusiasm and commitment has led to an engagement with industry, enforcement and special interest groups to address the issue of consumer safety with regard to the management of food safety and hygiene within food, beverage and dairy manufacturing / processing operations.
    During his 30 year career involved with the food industry, Peter has worked in the canning, poultry and ready to eat salad sectors in a variety of technical, hygiene and production based roles as well as serving as Senior Food Safety Officer for an environmental health food safety department where he was involved in drafting some of the food legislation in force today.
    An international speaker at food safety conferences across Europe on all aspects of food safety and the vital role that cleaning and disinfection plays in protecting consumer health and product quality / integrity. His practical and approachable manner engages audiences and ensures an understanding of the subject at hand whether microbiological, chemical, allergenic, speciation or physical contamination of food.
    Peter works extensively with special interest groups, such as the Anaphylaxis Campaign, research organisations, universities and retailers as well as chairing the Processing, Operations and Preservation Member Interest Group at Campden BRI. He was awarded the Society of Food Hygiene Technology’s Trainer of the Year Award in 2011.
  • Deb Smith
    Deb has over 35 years of food safety/research training and experience. Prior to joining Vikan she worked for 16 years in DEFRAs Food Safety Division; and 9 years as Food Hygiene Research Manager at Campden BRI. Deb holds qualifications in Applied Microbiology (HNC), Nutrition & Food Science (BSc(Hons)), Advanced Food Hygiene and HACCP, and is a qualified FSSC 22000 Lead Auditor. She has authored/co-authored of numerous food safety/hygiene publications, and regularly presents her research at National and International food safety events. Deb is an active Committee Member of EHEDG; a Fellow of the IFST; Chair of the Campden BRI Microbiology MIG; and has recently completed work with GFSI as a member of the Service Provision Technical Working Group. At Vikan Deb provides food safety and hygiene advice, training and support, both internally and to the food industry.
  • Jim Hartley
    Jim Hartley currently leads the Global Sanitation department for Mondelèz International. This department is responsible for defining the overall global strategy, and for designing, implementing and improving standards for Hygienic Design, Sanitation, Pest Control and Good Manufacturing Practices across more than 110 manufacturing facilities in 45 countries. Jim joined Mondelèz International in 2018, with previous roles as European Quality and Product Safety Director for Sensient Flavors and over 15 years in quality, EHS and technical management for Nestlé.
    Jim holds a BSc and PhD in Chemistry from the University of Birmingham, advanced qualifications in auditing, food hygiene and HACCP, and was a member of the technical working group responsible for revising Campden BRI’s Guideline 55: Cleaning and disinfection of food factories.

Please note that copies of the presentations will not be available on the day but will be emailed within a few days of the event as an electronic download in PDF format.

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