Food Facility Cleaning and Sanitation
It is essential to maintain cleanliness and sanitation to ensure manufacturing safety and consistently produce high-quality food items. Compliance with regulatory bodies like the FDA, USDA, and Georgia Department of Agriculture is mandatory. This course covers the basics of setting up and maintaining a good Sanitation Program. You can work through it at your own speed. Additionally, completion of this course is a prerequisite for any Hazard Analysis and Critical Control Points (HACCP) and Food Safety Plan courses.
Note: The course contains knowledge checks and a score of 70% or higher must be earned on each knowledge check to successfully pass the course.
Who Should Attend the Food Facility Cleaning and Sanitation Training
This course is for food production employees, managers, supervisors, and employees responsible for overseeing and implementing food safety systems.
Course Length: 5 hours
Start and End Times: Flexible
Format: Self-Paced
What You Will Learn in this Food Manufacturing Sanitation Training
During this self-paced Food Manufacturing Sanitation Training course, you will learn about:
- Food regulatory requirements for FDA and USDA sanitation programs.
- Different sanitation options in your food manufacturing facility and how to determine which is best for you.
- Sanitation Standard Operating Procedures (SSOPs) and support documentation.
- Making your cleaning program effective, how to fix any issues that arise, and prevent problems caused by ineffective cleaning.
- Putting together an environmental monitoring program.
This course consists of the following six modules:
Module 1: Cleaning vs Sanitizing: Understanding FDA & USDA Sanitation Regulations
During this first module, you will begin to get a better understanding of the meaning of cleaning vs sanitizing and how both play an important role in a food manufacturing facility. With cleaning, you’ll learn the importance of removing food particles, debris, and soil from surfaces. And with sanitizing, you’ll learn how to reduce microorganisms through chemicals and processes. You’ll also learn about the required sanitations for both the USDA and the FDA.
Module 2: Different Types of Sanitation: Wet, Dry, Clean in Place, Clean Out of Place
In this section, you will learn sanitation Good Measurement Practices (GMPs), the different types of sanitation, and when to use the different types of sanitation methods such as Clean in Place (CIP), Clean Out of Place (COP), Fogging, Foam Cleaning, Wet Methods, and more.
Module 3: SSOP: Sanitation Standard Operating Procedures
Sanitation Standard Operating Procedures or SSOPs are written procedures that a company puts in place to prevent direct contamination of their products. Facilities are required to maintain these procedures and make them available, if requested. During this critical module, we will teach you how to create a Sanitation Standard Operation Procedure, how to develop and keep sanitation documents, and develop a master sanitation schedule. We'll also discuss how often to clean and how to chose, label, mix, handle, and store your cleaning chemicals.
Module 4: Verification and Validation Activities
During module four, you will learn to determine how effective your plan is, how often you should sample and when, and which type of test to use based on your environment and other important factors.
Module 5: Environmental Monitoring Program
An environmental monitoring program allows you to develop an approach to testing your food production for potential contamination. During this module you will learn about environmental monitoring, the FDA requirements for contaminants such as listeria and salmonella, and how to create and implement a sampling plan.
Module 6: Trending, Trouble Shooting, and Corrective Actions
In the last module of the Food Facility Cleaning and Sanitation Training course, you will learn about documenting and trending your validation results. You will also discover strategies for taking sanitation corrective actions, depending on the situation.
