Sanitation: Level 1
$399.00
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.
Available!
Return to StoreThis course covers the cleaning and sanitation of food contact surfaces, equipment and utensils. You will be able to describe the steps to clean and sanitize effectively, choose and prepare cleaning and sanitizing solutions, as well as learn the best practices to protect yourself while doing it.
Learning will be made easy with our engaging activities, quizzes, and games. Your knowledge will be tested in the final exam, in which you will receive a certificate for your achievement.
Learning Objectives:
After completing this course, you will understand:
- Explain the purpose of the cleaning and sanitizing task;
- Describe the wet cleaning and sanitation steps;
- Describe the dry cleaning and sanitation steps;
- Explain how to choose and prepare cleaning and sanitizing chemical products;
- Apply safe handling of chemical products;
- Describe the appropriate storage of chemical products.
Course Outline & Major Topics
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- Module I: Purpose of Cleaning and Sanitation
- Purpose of Cleaning and Sanitation
- Learning Outcomes
- Necessity of Cleaning
- Food Contact Surfaces
- What are Hazards?
- Purpose of Cleaning and Sanitation
- Sanitation In Practice
- Module II: Wet Cleaning and Sanitation Steps
- Wet Cleaning and Sanitation Steps
- Learning Outcomes
- Order of Wet Cleaning and Sanitation
- Lock Out/ Tag Out
- Disassemble / identify
- Gross Cleaning
- Pre Rinse
- Cleaning
- Post Rinse
- Verification / Re-clean
- Sanitation
- Sanitation (Cont’d)
- Rinsing or Air Drying
- Reassemble
- Verification – Pre-op inspection
- Module III: Dry Cleaning and Sanitation Steps
- Dry Cleaning and Sanitation Steps
- Learning Outcomes
- Dry Cleaning and Sanitation Steps
- Wet and Dry Sorting Activity
- Wet and Dry Activity Answers
- Test Your Knowledge
- Module IV: Choosing Detergents and Sanitizers
- Choosing Detergents and Sanitizers
- Learning Outcomes
- Which to Choose?
- W.A.T.C.H.
- Chemical Preparation
- Testing Concentration
- Module V: Safe Handling of Chemical Products
- Safe Handling of Chemical Products
- Learning Outcomes
- WHIMS
- Chemical Product Labelling
- Material Safety Data Sheets (MSDS)
- P.E.
- Best Practice
- Module VI: Storage of Chemical Products
- Storage of Chemical Products
- Learning Outcomes
- Storing Chemical Products
*Receive a nationally recognized certificate for participation in this course
Who Should Take This Course?
This course is applicable to all industry personnel in a food processing plant: owners, supervisors, production personnel, sanitation team, plant manager, health and safety team, food safety team, etc.
- Owners
- Supervisors
- Production Personnel
- Sanitation Team
- Plant Management
- Health and Safety Teams
- Food Safety Teams
- Module I: Purpose of Cleaning and Sanitation
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