Sanitation Controls Practitioners Program
Program Description:
The Sanitation Control Practitioner Program (SCPP) is a hybrid sanitation program that utilizes self-paced online training modules, an in-person hands-on workshop, and a series of coaching webinars. These materials are based on job tasks associated with sanitation practitioners' roles. The program is designed to make information regarding cleaning and sanitation accessible and practical for smaller-scale and new processors to implement and manage a sanitation program confidently.
The online portion of the SCPP is a recommended prerequisite for enrollment in the in-person Hands-On Sanitation Workshop. Registration and access to the online program are completed through IFPTI's Learning Management system.
Do you want to build your food safety sanitation competencies while improving job task performance skills in a low-stakes educational environment?
Figure 1. Infographic outlining the tiered training approach in the SCPP to enhance competencies in sanitation.
You’re invited to join us on a hybrid learning sanitation journey!
The Sanitation Controls Practitioner Program incorporates:
an engaging, self-paced, online training
a one-day, in-person sanitation workshop
a series of three virtual coaching sessions
This program aims to introduce key sanitation concepts and provide hands-on learning experiences and technical support. This program helps processors build competencies relevant to sanitation tasks, ensuring alignment with implementing sanitation programs in food production facilities.
Program Locations and Registration
Visit the program enrollment page to register for the Sanitation Controls Practitioner Program..
Course Costs
Course Content:
Online Training Topics
Cleaning and Sanitation Basics
Sanitation Tools and Supplies
Water for Cleaning and Sanitation
Chemicals for Cleaning and Sanitation
Sanitation Documentation
Sanitation Monitoring and Verification
The online modules are self-paced, allowing you to start, pause, resume, and complete the course at your convenience. The course will remember your progress. Upon successfully completing all lessons and knowledge checkpoints, you will receive a certificate of completion.
In-person workshop topics include
Review of key cleaning concepts and practicing cleaning and visual inspections
Engage with and identify components of an SSOP
Review of cleaning activities and practicing verification activities of cleaning
Practice monitoring and verification of sanitizing
The Part 2 in-person Sanitation Workshop offers hands-on training with engaging activities. Participants can practice sanitation techniques and discuss best practices with the support of a live instructor. The course tracks your progress, and upon successfully completing all lessons and activities, you will receive a certificate of completion.
Virtual coaching topics
Best practices for developing SSOPs
Considerations for master sanitation schedules
How to assess and resolve a cleaning or sanitation non-conformance
Sanitation verification activities
Dry Cleaning
Disinfection
The Part 3 virtual coaching sessions consist of a mini-lecture on a specific topic, followed by a group discussion where participants share best practices and receive technical support and resources relevant to their operations. This is part of a 3-part series, with topics chosen based on participants’ votes.
Funding Support:
This program was developed with support by the National Institute of Food and Agriculture, U.S. Department of Agriculture, the Center for Agriculture, Food and the Environment, the Food Science Department at the University of Massachusetts Amherst, under project number MAS00567, Food Science Department at the University of Maine, the Food Science department at the North Carolina State University, and the USDA Food Safety Outreach Program, under project number USDA FSOP, Project #2021-70020-35685 and USDA National Institute of Food and Agriculture, AFRI project NIFA 2023-67011-40346 FELLOWSHIP. The contents are solely the responsibility of the authors and do not necessarily represent the official views of the USDA or NIFA.
This self-paced, online curriculum was developed to assist small processors with sanitation training. It was developed by a collaborative group from the University of Maine, University of Massachusetts Amherst, and NC State University. There is a series of six courses, each of which consists of an interactive learning module with professional voiceover, and video:
Introduction to Sanitation
Cleaning and Sanitation Tools and Supplies
Water for Cleaning and Sanitation
Chemicals for Cleaning and Sanitation
Sanitation Documentation
Sanitation Monitoring and Verification
The courses are self-paced, which means you may begin, pause, continue, and finish the course at whatever schedule suits your needs. The course will remember where you left off. A certificate of completion will be available to you after you successfully complete each course and a program certificate once all six have been completed.
Course outlines:
1. Introduction to Sanitation: Students will be able to:
Identify the benefits of maintaining a sanitation program
Identify the difference between cleaning and sanitizing
Identify the basic steps of cleaning and sanitizing
Identify examples of manual, clean-in-place, and clean-out-of-place sanitation processes
Distinguish between wet and dry sanitation programs
2. 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
3. Water for Cleaning and Sanitation: Students will be able to:
Identify regulatory standards for water used in food processing
Identify how and when to test water for its suitability for use in food processing
4. Chemicals for Cleaning and Sanitation
Select appropriate cleaning and sanitation chemicals for food and non-food contact surfaces
Identify types of soil or debris on surfaces
Describe secure and safe storage of cleaning and sanitation chemicals
Identify who is allowed to handle certain chemicals
5. Sanitation Documentation: Students will be able to:
Identify the components of a Sanitation Standard Operating Procedure
Identify how often to perform sanitation procedures using a risk-based approach
Identify the core components of a master sanitation schedule
Identify which surfaces need an SSOP in a given facility
6. Sanitation Monitoring and Verification: Students will be able to:
Identify best practices for cleaning and sanitizing monitoring activities
Identify what is to be written or entered and kept in sanitation records
Identify which environmental monitoring method to use in a given scenario
Determine corrective actions when given test results of general sanitation monitoring
Define verification
Identify best practices for cleaning and sanitizing verification activities
Review documentation and make observations to determine whether the cleaning and sanitation program is being implemented as designed