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Sanitation

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Sanitation

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01-ENG-5001 Introduction to Sanitation Sanitation is a key ingredient to any factory producing food products. Improper sanitation can lead to serious issues for consumers and teaching employees these risks will impact their ability to effectively carry out their sanitation duties. The course defines types of sanitation including wet and dry cleaning, and the basic elements of a sanitation program. It helps learners understand the types of bacteria that may grow if proper sanitation procedures aren’t carried out along with the impact of someone who might consume a product containing any one of these forms of bacteria. Course Length: 10 Minutes Quiz Length: 3 Questions Students who take this course will be able to:
  • Understand types of sanitation and why it is important in your food facility
  • Identify basic elements of a sanitation program
  • Understand the importance of proper training of sanitation workers
  • Identify a Sanitation Standard Operating Procedure and its elements
Who should take this course:
  • Front Line Sanitation Employees
  • New additions to the Food Manufacturing Industry
  • Quality Assurance, Sanitation, Maintenance and Shipping, Receiving Personnel
  • Anyone learning about the food industry
**Completing this course does not result in achieving of college credit or continuing education units (CEU).
01-ENG-5002 Chemical Control for Sanitation In a food manufacturing environment, chemicals must be used as part of a sanitation program. This course teaches the learner typical chemicals used in a food plant and why using the proper concentrations is an important piece of the food safety puzzle. This course also delves into workplace safety in the sanitation realm and clearly describes what might happen in the event of improper mixing of cleaning chemicals. Safety Data Sheets contain a wealth of information for the user of the chemical and this course reviews each section of the SDS. Lastly, the course reviews proper Personal Protective Equipment typically used when working with sanitation chemicals. Safety is a priority! Course Length: 10 Minutes Quiz Length: 3 Questions Students who take this course will be able to:
  • Understand types of chemicals typically used in the sanitation process
  • Identify an SDS sheet and describe section of importance to the sanitor
  • Understand the importance of personal protective equipment
  • Understand that chemicals must never be mixed
Who should take this course:
  • Front Line Sanitation Employees
  • New additions to the Food Manufacturing Industry
  • Quality Assurance, Sanitation, Maintenance and Shipping, Receiving Personnel
  • Anyone learning about the food industry
**Completing this course does not result in achieving of college credit or continuing education units (CEU).
Category: Food Safety - Sanitation Good Manufacturing Practices are an important part of the sanitation process even when we are not working directly with food. All employees, including sanitation have the potential to introduce viruses and pathogens into the food production line. This course is designed to teach employees the importance of following GMPs during the sanitation process. Course Length: 11 Minutes Students who take this course will be able to:
  • How to prevent contamination issues form occurring during the sanitation process
Who should take this course:
  • Front Line Employees
  • Sanitation
  • Shipping and Receiving
  • Maintenance
Category: Food Safety - Sanitation When working with allergens, sanitation is one of the most important steps in preventing allergen cross-contact. This course discusses conditions under which extra precautions must be taken when performing allergen cleaning. Course Length: 10 Minutes Students who take this course will be able to:
  • Identify source of allergen cross contact
  • Understand they types of cleaning used for the removal of allergens
  • Understand why sanitation is important during changeovers
  • Reduce the risk of allergen cross-contact during the sanitation process
Who should take this course:
  • New additions to the Food Manufacturing Industry
  • Quality Assurance, Sanitation, Maintenance and Shipping, Receiving Personnel
  • Anyone learning about the food industry
Category: Food Safety - Sanitation Food Manufactures use different types of cleaning practices depending on the type of product produced and the equipment used. This course describes basic steps to reduce or eliminate soil from food contact and non-food contact surfaces to prevent the growth and spread of bacteria. Course Length: 11 Minutes Students who take this course will be able to:
  • Understand they types of cleaning methods
  • Know the basic steps of wet and dry cleaning
Who should take this course:
  • New additions to the Food Manufacturing Industry
  • Quality Assurance, Sanitation, Maintenance and Shipping, Receiving Personnel
  • Anyone learning about the food industry
Category: Food Safety - Sanitation Cleaning is the most important task in a food manufacturing environment. When the facility is kept clean, it reduces the risk of bacteria from forming and foreign material from potentially entering the food products. This course covers the basic steps for creating and maintaining a master cleaning schedule and also why they are an important part of your sanitation program. Course Length: 9 Minutes Students who take this course will be able to:
  • Understand how and why items are added to the master cleaning schedule
  • Know the basic steps of creating a master cleaning schedule
  • Understand the importance of a master cleaning schedule
Who should take this course:
  • New additions to the Food Manufacturing Industry
  • Quality Assurance, Sanitation, Maintenance and Shipping, Receiving Personnel
  • Anyone learning about the food industry
Category: Food Safety - Sanitation Inspections are an important to the sanitation process to ensure the equipment and the environment is clean and that there are no hazards of cross contamination that could jeopardize the safety of the products we produce. This course discusses why inspections are important to the sanitation process and how and when they may be conducted. Course Length: 8 Minutes Students who take this course will be able to:
  • Understand different types of inspections that take place in food manufacturing facilities
  • Identify when inspections need to be conducted
  • Understand the importance of documenting sanitation inspections
Who should take this course:
  • New additions to the Food Manufacturing Industry
  • Quality Assurance, Sanitation, Maintenance and Shipping, Receiving Personnel
  • Anyone learning about the food industry