This course outlines the requirements for FDA and USDA regulations regarding cleaning and sanitizing. It addresses the science of cleaning and sanitation, how to prevent biofilm formation, and how to maintain sanitary conditions before and during operations, and things that should be emphasized in the management of sanitation procedures.
$825.00
Newly updated, this course will outline the CDC, FDA and USDA requirements and recommendations for cleaning and sanitizing food environments for food safety and, now, to also address the COVID-19 pandemic and beyond. In addition, it addresses the science of cleaning and sanitation, how to prevent biofilm formation, and how to maintain sanitary conditions before and during operations, and things that should be emphasized in the management of sanitation procedures. The course also includes a section that specifically addresses the needs of plants that produce ready-to-eat (RTE) and heat-and-serve (HAS) products. This course is designed as an introduction to sanitation for Food Safety and Quality management personnel as well as anyone with responsibilities associated with sanitation and/or its effectiveness.
Registration Includes:
- Course materials
- Certificate of completion
* Register 4 weeks prior to the first day of the training course and receive a 5% discount
* Register two or more employees from the same company receive a 10% discount
