Cleaning and Sanitizing in Food Processing and Handling Environments Part II: Sanitizing Cleaning and Sanitizing in Food Processing and Handling Environments Part II: Sanitizing

Our program on Cleaning and Sanitizing in Food Processing and Handling Environments Part II: Sanitizing provides employees with valuable information about the sanitizing process, and sanitizing procedures that they can use to help to keep food products free from contamination. 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. Areas included in the program include information on 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. 

This course presents fundamental information for employees about sanitizing in food processing and handling environments. Upon completing the course, employees should:
- Understand why sanitizing equipment and surfaces is vital to food safety.
- Understand the difference between "thermal" and "chemical" sanitizing.
- Know how to ensure that a surface is ready to be sanitized.
- Know some basic processes that they can use to sanitize surfaces and equipment in their facility.

Our program on Cleaning and Sanitizing in Food Processing and Handling Environments Part II: Sanitizing provides employees with valuable information about the sanitizing process, and sanitizing procedures that they can use to help to keep food products free from contamination. 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. Areas included in the program include information on 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. 

This course presents fundamental information for employees about sanitizing in food processing and handling environments. Upon completing the course, employees should:
- Understand why sanitizing equipment and surfaces is vital to food safety.
- Understand the difference between "thermal" and "chemical" sanitizing.
- Know how to ensure that a surface is ready to be sanitized.
- Know some basic processes that they can use to sanitize surfaces and equipment in their facility.