In food processing and handling facilities, it is vitally important to keep food products free from harmful microorganisms, such as bacteria, mold, spores and viruses. These can all contaminate food products… and potentially cause an outbreak of foodborne illnesses.
While "cleaning" is an important first step in protecting food products from contamination, "sanitizing" is what really rids surfaces and equipment of harmful microorganisms. And that is what makes food safe for customers to eat.
Topics covered in this course include:
- What the sanitizing process does and why it's important
- Various methods that can be used to sanitize
- Chemicals that are used for sanitizing, and how to determine which one to use
- How to prepare a surface for sanitizing
- Basic sanitizing procedures that employees can use in their facilities
- …and more.
Disclaimer: The information provided on this page is subject to change and is for promotional and informational purposes only. Prior to acting on the information contained on
this page, verify all information against the latest OSHA and applicable standards, regulations, and guidelines. Please also contact us with any questions you have related to this
information. Under no circumstances will Atlantic Training, LLC be held responsible for direct, indirect, consequential, or incidental injuries or damages, or any damages or injuries
whatsoever, whether resulting from contract, negligence, or other torts, related to the utilization of this information or the contents of this page. Atlantic Training retains the right to
incorporate, remove, or adjust the contents on this page without prior notice.
