Sanitation Controls in Food Manufacturing Facilities

Highlights the characteristics of a robust sanitation program, including the seven-step wet cleaning process, the 4x4 sanitation method, non-routine equipment cleaning, and special cause cleaning.

After completing this course, you will be able to recognize the:

• Components of a robust sanitation program

• Importance of the Seven-Step Wet Cleaning process

• Use of the 4 x 4 Sanitation Method

• Importance of non-routine or periodic equipment cleaning in a facility

• Importance of special cause cleaning

• Sanitation considerations related to preventive maintenance and construction activities

• Sanitation product chemistry and function

• Use of dry cleaning as part of sanitation controls

Course length: 3.5 hours