Content
9 modules
Difficulty
Intermediate
Course Length
7 hours
Instructor
Margaret Ciaccio
Released
05 Apr 2023
Description
Maintaining effective sanitation programs provide critical and actionable data about your processes. In this short course, learners will be given an in depth look at hygienic considerations in facility and equipment design. Methods of cleaning as well as the chemistry and function of cleaners and sanitizers will be discussed. Finally, learners will learn microbiological and other sanitation problems that are common in food plant facilities.
Who should take this course:
- Food Safety Managers and Supervisors
- Food Plant Managers and Supervisors
- QA Managers and Supervisors
- Sanitation Managers and Supervisors
Objectives
In this course, students will...
- Understand the definitions and effective steps to take to clean and sanitize a food plant contaminated with pathogens, spoilage organisms and allergens
- Explore effective ways to determine the right cleaning chemical and sanitizer to use depending upon the various factors in your facility
- Learn effective sanitary equipment design concepts and facility design factors that will help you apply these concepts to improve the overall cleaning and sanitizing of your facility
- Determine the most effective ways to show that your cleaning and sanitizing program is effective through proper validation procedures and periodic verification activities
Certificate
By completing/passing this course, you will attain the certificate Mérieux NutriSciences Course Completion
1.
Module 1: Intro to Sanitation
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2.
Module 2: Intro to Hygienic Design Considerations in Facility and Equipment
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3.
Module 3: Sanitation in Food Allergen Control
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4.
Module 4: The Chemistry & Function of Cleaners
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5.
Module 5: Methods of Cleaning
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6.
Module 6: The Chemistry & Function of Sanitizers
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7.
Module 7: The Importance of Environmental Monitoring in Sanitation
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8.
Module 8: Verification of the Effectiveness of Sanitation Programs
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9.
Food Plant Sanitation End of Course Test
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