This course provides essential training on sanitizing procedures in food processing and handling environments, ensuring that employees understand how to eliminate harmful microorganisms and maintain food safety. Participants will learn about cleaning versus sanitizing, proper sanitation methods, and the importance of following established procedures to prevent foodborne illnesses.
Key Topics Covered:
- Difference Between Cleaning and Sanitizing: Understanding why sanitizing is necessary after cleaning.
- Types of Sanitizing Methods: Overview of chemical sanitizing and thermal (heat) sanitizing techniques.
- Proper Use of Sanitizing Chemicals: How to select, dilute, and apply chemical sanitizers safely and effectively.
- Personal Protective Equipment (PPE): When and how to wear protective gear while sanitizing.
- Sanitizing Equipment and Work Areas: Best practices for manual and automated sanitization of surfaces and tools.
- Regulatory Compliance: Understanding Sanitation Standard Operating Procedures (SSOPs) and Hazard Analysis and Critical Control Points (HACCP) guidelines.
- Safe Handling and Storage of Sanitizers: Preventing contamination and ensuring proper chemical usage.
- Time and Contact Requirements for Sanitization: Ensuring sanitizers remain on surfaces for the appropriate duration.
By the end of the course, you will have learned:
- How to properly sanitize food contact surfaces, equipment, and work areas.
- The importance of using the correct sanitizing method for different materials.
- How to follow SSOPs and HACCP guidelines to ensure food safety.
- Proper handling, storage, and dilution of chemical sanitizers.
- Best practices for maintaining a contamination-free environment in food processing and handling facilities.
This training equips food industry workers with the knowledge and skills to uphold sanitation standards, protect consumers, and prevent foodborne illnesses.