$315 USD
Sanitation Controls for Food Manufacturing Facilities
This course is designed for those employees who would like to play a key role in sanitation controls, identifying, planning for, and controlling Listeria and other pathogens in their facilities by leveraging the tools for sanitation.
Overview
This course highlights the characteristics of robust sanitation controls, including the seven-step wet cleaning process, the 4×4 sanitation method, non-routine equipment cleaning, and special cause cleaning. It is beneficial whether you are the first-line supervisor of food production or the facility manager in charge of construction projects.
Learn:
- Components of a robust sanitation program
- Importance of the Seven-Step Wet Cleaning Process
- Use of the 4 x 4 Sanitation Method
- Importance of non-routine or periodic equipment cleaning in a facility
- Importance of special cause cleaning
- Sanitation considerations related to preventive maintenance and construction activities
- Sanitation product chemistry and function
- Use of dry cleaning as part of sanitation controls
Read full overview
Agenda
- Routine Cleaning
- The Seven-Step Wet Cleaning Process
- 4 x 4 Sanitation
- Non Routine Cleaning
- Special Cause Cleaning
- Sanitation During Preventive Maintenance
- Sanitation During Construction
- Sanitizing Chemistry
- Dry Cleaning
Instructor
This course is offered in partnership with the International Food Protection Training Institute (IFPTI) and the American Frozen Food Institute (AFFI).