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This course covers the following information:

Cleaning and Sanitizing in Food Processing and Handling Environments Part I: Cleaning: The Basics of Cleaning

  • The definition of "cleaning" in food processing and handling environments.
  • Why using proper cleaning procedures can help to keep the food products that you work with safe to eat.
  • The different types of products that you can use to clean.
  • How cleaning can help to prevent contamination from outside sources.
  • Where you can find information about cleaning products that are used in your facility.

Cleaning and Sanitizing in Food Processing and Handling Environments Part I: Cleaning: Hand Hygiene

  • Why hand-washing is so important in a food processing and handling facility.
  • How you can keep your hands clean while you're working.
  • How wearing and changing gloves properly can keep your hands sanitary at work.
  • When you should wash your hands at work.

Cleaning and Sanitizing in Food Processing and Handling Environments Part I: Cleaning: Personal Hygiene

  • Why you should follow the personal hygiene standards set by your facility.
  • The importance of wearing hygienic clothing.
  • The different ways that you can remain "hygienic" at work.

Cleaning and Sanitizing in Food Processing and Handling Environments Part I: Cleaning: Cleaning with TACT

  • The meaning of the acronym TACT.
  • How to determine the "time" that is required to clean something.
  • The factors that come together to create the "action" of cleaning.
  • The elements that determine a cleaning chemical's "concentration".
  • The importance of using and storing cleaners at the appropriate temperature.

Cleaning and Sanitizing in Food Processing and Handling Environments Part I: Cleaning: Cleaning with WINS

  • The meaning of the acronym WINS.
  • Why water is so important to the cleaning process.
  • The training that someone should receive in order to clean effectively.
  • How the "nature" of the food products that you work with affects the cleaning process.
  • The different types of surfaces that you may encounter, and how to choose the appropriate cleaning product for each one.

Cleaning and Sanitizing in Food Processing and Handling Environments Part I: Cleaning: "Dry" Cleaning

  • The definition of "dry" cleaning.
  • Some common tools that are used to perform "dry" cleaning in a food processing and handling facility.
  • The surfaces on which you can use "dry" cleaning methods.
  • The purpose of color-coded cleaning tools.
  • Where you can find information on the personal protective equipment (PPE) that you should use when you are cleaning.

Cleaning and Sanitizing in Food Processing and Handling Environments Part I: Cleaning: Cleaning with Liquids

  • Why it's important to wear personal protective equipment (PPE) when you're using certain cleaning solutions.
  • The process that you can use to clean most equipment and surfaces in your facility with water and other liquids.
  • The definition of "wastewater", and how you can reduce the amount of wastewater in your facility.
  • The ways that you can determine which cleaning products and equipment you should use for your cleaning jobs.