Food Safety Basics for Ice Cream Makers: Sanitation Controls
After completing this course, participants will be able to:
Describe the objectives of cleaning and sanitation practices
Distinguish the differences between routine and non-routine cleaning
Select and apply the appropriate cleaning and sanitizing compounds, utensils, and procedures
Prepare to draft procedures and logs for your sanitation program
Course length: 60 minutes
After completing this course, participants will be able to:
Describe the objectives of cleaning and sanitation practices
Distinguish the differences between routine and non-routine cleaning
Select and apply the appropriate cleaning and sanitizing compounds, utensils, and procedures
Prepare to draft procedures and logs for your sanitation program
Course length: 60 minutes
After completing this course, participants will be able to:
Describe the objectives of cleaning and sanitation practices
Distinguish the differences between routine and non-routine cleaning
Select and apply the appropriate cleaning and sanitizing compounds, utensils, and procedures
Prepare to draft procedures and logs for your sanitation program
Course length: 60 minutes
