Sanitation Essentials in Food Manufacturing: Cleaning and Sanitation Tools and Supplies
This module provides students with the skills to maintain hygiene standards across various areas. Participants will learn to distinguish between cleanliness levels for different hygiene areas, identify food-contact and non-food-contact surfaces, and select appropriate cleaning utensils and equipment. Additionally, the module covers the implementation of color-coding tools to enhance sanitation practices.
Learning Objectives: Cleaning and Sanitation Tools and Supplies: Students will be able to:
Distinguish between the cleanliness or hygiene standards for low, medium, and high hygiene areas
Distinguish between a food-contact surface and a non-food-contact surface
Identify the appropriate utensils and equipment for cleaning a food contact surface and non-food contact surface
Explain and implement the concept of color-coding tools
Course length: This course is self-paced and will take approximately 70 minutes.
This module provides students with the skills to maintain hygiene standards across various areas. Participants will learn to distinguish between cleanliness levels for different hygiene areas, identify food-contact and non-food-contact surfaces, and select appropriate cleaning utensils and equipment. Additionally, the module covers the implementation of color-coding tools to enhance sanitation practices.
Learning Objectives: Cleaning and Sanitation Tools and Supplies: Students will be able to:
Distinguish between the cleanliness or hygiene standards for low, medium, and high hygiene areas
Distinguish between a food-contact surface and a non-food-contact surface
Identify the appropriate utensils and equipment for cleaning a food contact surface and non-food contact surface
Explain and implement the concept of color-coding tools
Course length: This course is self-paced and will take approximately 70 minutes.
This module provides students with the skills to maintain hygiene standards across various areas. Participants will learn to distinguish between cleanliness levels for different hygiene areas, identify food-contact and non-food-contact surfaces, and select appropriate cleaning utensils and equipment. Additionally, the module covers the implementation of color-coding tools to enhance sanitation practices.
Learning Objectives: Cleaning and Sanitation Tools and Supplies: Students will be able to:
Distinguish between the cleanliness or hygiene standards for low, medium, and high hygiene areas
Distinguish between a food-contact surface and a non-food-contact surface
Identify the appropriate utensils and equipment for cleaning a food contact surface and non-food contact surface
Explain and implement the concept of color-coding tools
Course length: This course is self-paced and will take approximately 70 minutes.
