Sanitation Controls Practitioners Program

Program Description:

The Sanitation Control Practitioner Program (SCPP) is a hybrid sanitation program that utilizes self-paced online training modules, an in-person hands-on workshop, and a series of coaching webinars. These materials are based on job tasks associated with sanitation practitioners' roles. The program is designed to make information regarding cleaning and sanitation accessible and practical for smaller-scale and new processors to implement and manage a sanitation program confidently.

The online portion of the SCPP is a recommended prerequisite for enrollment in the in-person Hands-On Sanitation Workshop. Registration and access to the online program are completed through IFPTI's Learning Management system.

Do you want to build your food safety sanitation competencies while improving job task performance skills in a low-stakes educational environment? 

Figure 1. Infographic outlining the tiered training approach in the SCPP to enhance competencies in sanitation.

You’re invited to join us on a hybrid learning sanitation journey!

The Sanitation Controls Practitioner Program incorporates:

  • an engaging, self-paced, online training

  • a one-day, in-person sanitation workshop

  • a series of three virtual coaching sessions

This program aims to introduce key sanitation concepts and provide hands-on learning experiences and technical support. This program helps processors build competencies relevant to sanitation tasks, ensuring alignment with implementing sanitation programs in food production facilities.

Program Locations and Registration

Current In-person, Hands-on Sanitation Workshops are scheduled for:

  • Tuesday, March 4th, 2025, at Genuine Local, Laconia, NH

  • Tuesday, March 18th, 2025, at Fork Food Lab, Portland, ME

  • Wednesday, June 11th, 2025, at Raleigh, NC

  • June 2025 in Central MA Region (registration will open soon!)

Visit the program landing page to register for the Sanitation Controls Practitioner Program..

Course Costs

Course Content:

  • Online Training Topics

    • Cleaning and Sanitation Basics

    • Sanitation Tools and Supplies

    • Water for Cleaning and Sanitation

    • Chemicals for Cleaning and Sanitation

    • Sanitation Documentation

    • Sanitation Monitoring and Verification

The online modules are self-paced, allowing you to start, pause, resume, and complete the course at your convenience. The course will remember your progress. Upon successfully completing all lessons and knowledge checkpoints, you will receive a certificate of completion.

  • In-person workshop topics include

    • Review of key cleaning concepts and practicing cleaning and visual inspections

    • Engage with and identify components of an SSOP

    • Review of cleaning activities and practicing verification activities of cleaning

    • Practice monitoring and verification of sanitizing

The Part 2 in-person Sanitation Workshop offers hands-on training with engaging activities. Participants can practice sanitation techniques and discuss best practices with the support of a live instructor. The course tracks your progress, and upon successfully completing all lessons and activities, you will receive a certificate of completion.

  • Virtual coaching topics

    • Best practices for developing SSOPs

    • Considerations for master sanitation schedules

    • How to assess and resolve a cleaning or sanitation non-conformance

    • Sanitation verification activities

    • Dry Cleaning

    • Disinfection

The Part 3 virtual coaching sessions consist of a mini-lecture on a specific topic, followed by a group discussion where participants share best practices and receive technical support and resources relevant to their operations. This is part of a 3-part series, with topics chosen based on participants’ votes.

Funding Support:
This program was developed with support by the National Institute of Food and Agriculture, U.S. Department of Agriculture, the Center for Agriculture, Food and the Environment, the Food Science Department at the University of Massachusetts Amherst, under project number MAS00567, Food Science Department at the University of Maine, the Food Science department at the North Carolina State University, and the USDA Food Safety Outreach Program, under project number USDA FSOP, Project #2021-70020-35685 and USDA National Institute of Food and Agriculture, AFRI project NIFA 2023-67011-40346 FELLOWSHIP​. The contents are solely the responsibility of the authors and do not necessarily represent the official views of the USDA or NIFA.