Description
Understanding the microbial condition of your plant and having a strong sanitation program in place is important to the overall success of your food safety system. In this course, students will learn about microorganisms of concern in the food processing environment and be introduced to the basic concepts of environmental monitoring. Students will also be introduced to the regulatory requirements for sanitation, the running of sanitary operations as well as hygienic considerations and methods of cleaning and sanitizing.
Click here to view the course agenda.
Requirements
- Computer with working camera and microphone
- Strong internet connection
Click here for information about our cancellation policy.
A minimum of 5 students is needed to run this course.
Objectives
Learning Objectives
- Learn about the types and methods of monitoring your facility environment to ensure that your environment does not pose a risk to product contamination
- Explore the factors of effective monitoring program design
- Understand the definitions and effective steps to take to clean and sanitize a food plant contaminated with pathogens, spoilage organisms and allergens
- Explore effective ways to determine the right cleaning chemical and sanitizer to use depending upon the various factors in your facility
- Learn effective sanitary equipment design concepts and facility design factors that will help you apply these concepts to improve the overall cleaning and sanitizing of your facility
Certificate
By completing/passing this course, you will attain the certificate Mérieux NutriSciences EMP and Sanitation Completion Certificate
Shopping Cart
Your cart is empty