Food Microbiological Control 12: Cleaning and Sanitizing

Overview

Delivery method

Online

Duration

1.5 hours

Audience

Employees

Description

This online course will introduce participants to the materials and methods associated with cleaning and sanitizing food-processing equipment in Canadian food processing facilities. Participants will also explore the fundamentals of premises and equipment sanitary design and cleaning chemistry.

After completing this course, the learner will be able to:

• Identify the purpose of cleaning and sanitizing properly designed food-processing facilities and equipment.
• Recognize the proper materials, methods, and conditions needed for effective cleaning and sanitizing.
• Recognize the correct order of steps in the cleaning process.
• Compare and contrast the use of chemical sanitizers and thermal sanitization methods.

Legacy course code: 00029053 , 00029054