When food facilities are contaminated with organisms such as listeria, salmonella, E-coli, etc., chlorine dioxide gas is often used to eliminate those organisms as an effective method to prevent and mitigate contamination.
In this session, expert speaker Paul Lorcheim, P.E., will discuss the decontamination/fumigation of food facilities using chlorine dioxide gas to eliminate harmful organisms, especially persistent organisms that other methods can’t reach. Paul will also discuss large-volume decontamination for aseptic food facilities, dairy facilities and any facility that requires complete decontamination. He’ll explain where chlorine dioxide may fit in to your company’s Food Safety Modernization Act (FSMA) plan, as well as the real-world application of specific processes with the help of case studies.
Who Should Attend?
Ask a question at the Q&A session following the live event and get advice unique to your situation, directly from our expert speaker.
- Larry D. Bowe , BS, CFPMT, CFPMP
- Dr. Keith Warriner,
- Dr. John M. Ryan, Ph.D.
- Norma Skolnik,
- Ron Vail ,
- Michael Brodsky,
Paul Lorcheim, P.E. is a licensed professional engineer and had worked in the pharmaceutical industry for over 20 years. He has been with ClorDiSys Solutions, Inc. since 2001 as Director of Operations directing the operation, validation and commercialization of various decontaminating and sterilization equipment for the pharmaceutical, life science and food industry.