$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.

  • English, Spanish
  • Certificate of completion
  • 3.5 hours
  • Production Managers | Regulatory / Quality Assurance
  • 1 year

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).

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