National Sanitation Training Program
$199.00
This course provides food processing industry sanitation workers – more specifically, those who perform or will be performing sanitation , with an essential general background knowledge related to the principles of cleaning and sanitation as well as common food industry practices. It also provides detailed instruction on the facility-specific cleaning and sanitizing procedures.
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Return to StoreThis course provides food processing industry sanitation workers – more specifically, those who perform or will be performing sanitation , with an essential general background knowledge related to the principles of cleaning and sanitation as well as common food industry practices. It also provides detailed instruction on the facility-specific cleaning and sanitizing procedures.
Learning Objectives:
By the end of this course, you will have a good understanding of:
- What a “Sanitation Program” is
- Why it’s important!
- Chemical Safety
- Cleaning Practices
- Bacteria and other Contaminants
- Your role in handling food safely
Course Outline & Major Topics
- Health and Safety
- WHMIS
- H.M.I.S. Components:
- Labels
- Supplier Label Components
- Worksite Label Components
- Sample Label
- First Aid
- Chemical Handling and Safety
- Chemical Handling & Safety: Chemical Storage
- Spill Control
- Personal Protection Equipment (PPE)
- MSDS
- Lock out Tag out
- WHMIS Interactive
- What is sanitation & why do we do it?
- Definition of Cleaning and Sanitizing
- Why Clean and Sanitize?
- In the News
- Disease-Causing Germs in Food
- Micro-Size
- Bacteria
- Bacterial Growth
- coli, Salmonella and Listeria
- Common Pests in Food Processing Plants
- Good Housekeeping
- Pest Proofing
- Evidence of Pests
- Types of Food Processing Residues
- What is a Biofilm?
- Controlling Biofilms
- Biofilms in Drains
- Where are some areas where Biofilms form?
- Biofilm Formation
- Biofilm Treatment with Different Sanitizers
- Drain Cleaning
- Types of Cleaning Chemicals
- Cleaning Methods
- Types of Sanitizers
- Application of Sanitizers
- Factors in Sanitizer Performance
- Factors in Cleaning and Sanitizing
- A.T.C.H.
- Preparation and Handling of Chemicals
- Sanitation Specific GMP
- Cleaning and Sanitizing Procedure
- Sanitation Flow Chart – Step by Step
- Cleaning Tools
- Areas Where Dirt Can Accumulate
- Non-Daily Cleaning/Master Cleaning Schedule
- Pitfalls To Avoid
- Post Cleaning and Sanitizing Activities
- Keys for Visual Inspection (Post-Sanitation)
- Portable Foamers & Sanitizing Units
- Manual Chemical Dispensers
- Wall Mount Dispensing Units
- Central Chemical Dispensing Systems
- ATP Testing
- Microbial Testing
- Chemical Residue Testing
- What is Titration?
- Titration Kits
- Documenting your Titrations
- Record Keeping and Communication
- Information for Sanitation Staff
*Receive a nationally recognized certificate for participation in this course
Who Should Take This Course?
- Sanitation Team
- Quality and Assurance Teams
- Maintenance and Janitorial Staff
- Front Line Workers
- Supervisory and Management
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