Dry dairy products are key ingredients in many foods domestically and play an important role dairy exports globally. The Innovation Center for U.S. Dairy's® Food Safety Committee (IC Food Safety Committee) recognizes the importance of pathogen control in dry dairy operations to maintain and build trust in these products. A key to controlling pathogens in dry dairy processing environments is to control and eliminate water. The IC Food Safety Committee is pleased to share best practices from industry experts focused on eliminating and reducing water and moisture in dry dairy operations. This is the first of two webinars and will provide an overview of how to accomplish dry sanitation with special attention on vacuum management and the 7-step dry sanitation process. During both webinars industry experts will present best practices and the presentation will be followed by a Q&A session with the presenters and panelists. These webinars are each stand-alone topics, but when put together provides a more complete picture of water and moisture control in dry dairy operations.