Proper cleaning and sanitizing are essential to producing high quality, safe food products. A well-informed and trained staff provides the foundation for safe food processing. The key concepts of sanitation controls are knowing what to clean, what soils are present, best practices for cleaning steps and washing factors, and understanding how to handle cleaning chemicals safely.
Cleaning versus Sanitizing:
The first step in Sanitation Control is to understand the difference between cleaning and sanitizing.
- Cleaning removes soils from surfaces
- Sanitizing reduces the microorganisms on surfaces
An area must be cleaned before it can be sanitized. You can’t sanitize dirt!
|Dates||March 3 & 4, 2021|
|Times||8:30 AM – 12:30 PM|
|Location||Online — Virtual Training|
We must receive your payment prior to the class to guarantee your participation. Payment methods accepted: company check or credit card (Amex, Visa or MasterCard). There will be no refunds for this training.
If you have any questions, please feel free to contact Kathleen Baldwin at 973-998-9801 or firstname.lastname@example.org