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5/16/23 & 5/17/23

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 class covers the following areas: differences between cleaning and sanitation, the four factors of cleaning (TACT WINS), hygienic design, seven steps of sanitation, wet vs. dry cleaning, SSOPs, and more! The course also touches on broader categories of cGMP and allergens in the context of cleaning and sanitation. The participant will receive a certificate for successful completion of the training after passing the written knowledge test at the end of the training class.

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!" } ["sf_event_start_date"]=> array(1) { [0]=> string(12) "May 16, 2023" } ["sf_event_start_time"]=> array(1) { [0]=> string(13) "12:30:00.000Z" } ["sf_event_end_date"]=> array(1) { [0]=> string(12) "May 16, 2023" } ["sf_event_end_time"]=> array(1) { [0]=> string(13) "16:00:00.000Z" } ["sf_sync_id"]=> array(1) { [0]=> string(5) "59712" } ["_sf_sync_id"]=> array(1) { [0]=> string(19) "field_620bbf9ab741e" } ["sf_event_maximum_attendees"]=> array(1) { [0]=> string(1) "0" } ["sf_salesforce_id"]=> array(1) { [0]=> string(18) "7011Q000001jo4wQAA" } }