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This course covers the following information:

Cleaning and Sanitizing in Food Processing and Handling Environments Part II: Sanitizing: What is Sanitizing?

  • How sanitizing helps to reduce the risk of contaminating the food in your facility.
  • The two most common types of sanitizing techniques.
  • How to find the correct sanitizing method for the equipment or surface that you're working with.

Cleaning and Sanitizing in Food Processing and Handling Environments Part II: Sanitizing: Thermal Sanitizing

  • The benefits of using thermal sanitizing.
  • The two common thermal sanitizing methods.
  • Some basic thermal sanitizing processes that you can use to sanitize surfaces and equipment.

Cleaning and Sanitizing in Food Processing and Handling Environments Part II: Sanitizing: Chemical Sanitizing

  • The role of the sanitizing chemicals that are used in your facility.
  • The factors that you should consider when choosing a chemical sanitizer.
  • The definition of "concentration".
  • Why changing the concentration of a sanitizing chemical will affect the way it works.

Cleaning and Sanitizing in Food Processing and Handling Environments Part II: Sanitizing: Preparing to Sanitize

  • How to ensure that a surface is ready to be sanitized.
  • Why it is important to properly prepare surfaces before you sanitize.
  • The process that you should use to prepare surfaces for sanitizing.

Cleaning and Sanitizing in Food Processing and Handling Environments Part II: Sanitizing: Sanitizing Processes

  • Some sanitizing processes that you can use in your work environment.
  • Why and how hot water is used in sanitizing processes.
  • How you can use chemicals to sanitize.
  • The different types of automated systems that can be used to sanitize surfaces and equipment.