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
*Note: This course will be available to you for 1 year from the date of purchase. A certificate will be issued upon successful completion of the course.
Now available for the special introductory price of $350 for a limited time.
Objectives
Learning Objectives:
- 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
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