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Cleaning and Sanitizing in Food Manufacturing
Chemical soaps, detergents, sanitizers and disinfectants are routinely used to help keep food free of unwanted microorganisms and other contaminants. These chemicals are vital to the safety and success of any food production process, but they can also be hazardous.
Course Topics
- Introduction and objectives
- Identify fundamental concepts and definitions relevant to cleaning and sanitizing
- Identify hazardous chemicals used for cleaning and sanitizing
- Identify sources of information regarding hazardous cleaning and sanitizing chemicals
- Recognize safe practices for chemical handling, storage, and spill response
- Identify considerations and techniques for effective cleaning and sanitizing
Who needs Cleaning and Sanitizing for Food Manufacturing Training?
This course will help food manufacturing employees understand the hazards of cleaning and sanitizing chemicals, and how to work with them safely. This course has been updated to reflect the 2023 addition of sesame to the FDA's major food allergen groups.
Time to Complete Course
1 Hour 27 Minutes
Standards
Food Safety Modernization Act, 29 CFR 1910.1200 (Hazard Communication Standard)
Food Allergy Safety, Treatment, Education, and Research (FASTER) Act
Prerequisites
None
Languages
English and French
Important Registration and Payment Information:
- Immediate course access is provided when paid with a credit card, PayPal, and ACH at the time of registration
- Invoiced or purchase orders are subject to delayed course access pending credit approval.
- Invoice and purchase order terms are NET 15 days.
- Certificates of Completion cannot be released until full payment is received
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