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
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
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
Fees collected through the sales of all the training resources offered are used to help further IFPTI’s mission to protect public health and the global food supply by building workforce capacity. This includes the development and delivery of additional training resources.
If the cost of any of our training resources is prohibiting you from enrolling, please contact us (contact@ifpti.org) - it is likely that we will be able to find a price point that will accommodate your budget.
Learn at your own pace online (24/7).
You have 90 days to access the package online
Print your certificate of completion.
