Sanitation Controls in Food Manufacturing Facilities
Highlights the characteristics of a robust sanitation program, including the seven-step wet cleaning process, the 4x4 sanitation method, non-routine equipment cleaning, and special cause cleaning.
After completing this course, you will be able to recognize the:
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
Course length: 3.5 hours
Learn at your own pace online (24/7).
You have 90 days to access the package online
Print your certificate of completion.