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

Our program on Cleaning and Sanitizing in Food Processing and Handling Environments Part I: Cleaning discusses how cleaning helps to eliminate microorganisms, and provides effective cleaning methods that employees can use to prevent contamination in their facility. Employees who work with food need to be committed to creating products that are safe to eat. So it's important that they follow good cleaning procedures in their facility. Exposure to harmful microorganisms, such as bacteria, spores, fungi and viruses, can contaminate food products during the manufacturing process. And if customers eat this contaminated food, it can result in what are known as "foodborne illnesses". But if employees follow the proper cleaning procedures, it can help to eliminate these microorganisms. Areas included in the program include information on different types of surfaces, and methods that you can use to clean them, when and how employees should wash their hands, how employees can keep their hands germ-free throughout their workday, practicing good “personal hygiene”, the elements of the cleaning process that are represented by the acronyms “TACT” and “WINS”, basic methods for cleaning both wet and dry surfaces and more. 

This course presents fundamental information for employees about cleaning in food processing and handling environments. Upon completing the course, employees should:
- Understand how cleaning helps to reduce the risk of contamination in their facility.
- Recognize the importance of keeping their hands clean at work.
- Be able to describe the various elements of good personal hygiene.
- Recognize when and how to use "dry cleaning" methods, and when and how to clean with liquids.
- Understand the meaning and significance of the acronyms TACT and WINS.
- Be able to identify the tools and techniques that they can use to clean most equipment and surfaces.

Our program on Cleaning and Sanitizing in Food Processing and Handling Environments Part I: Cleaning discusses how cleaning helps to eliminate microorganisms, and provides effective cleaning methods that employees can use to prevent contamination in their facility. Employees who work with food need to be committed to creating products that are safe to eat. So it's important that they follow good cleaning procedures in their facility. Exposure to harmful microorganisms, such as bacteria, spores, fungi and viruses, can contaminate food products during the manufacturing process. And if customers eat this contaminated food, it can result in what are known as "foodborne illnesses". But if employees follow the proper cleaning procedures, it can help to eliminate these microorganisms. Areas included in the program include information on different types of surfaces, and methods that you can use to clean them, when and how employees should wash their hands, how employees can keep their hands germ-free throughout their workday, practicing good “personal hygiene”, the elements of the cleaning process that are represented by the acronyms “TACT” and “WINS”, basic methods for cleaning both wet and dry surfaces and more. 

This course presents fundamental information for employees about cleaning in food processing and handling environments. Upon completing the course, employees should:
- Understand how cleaning helps to reduce the risk of contamination in their facility.
- Recognize the importance of keeping their hands clean at work.
- Be able to describe the various elements of good personal hygiene.
- Recognize when and how to use "dry cleaning" methods, and when and how to clean with liquids.
- Understand the meaning and significance of the acronyms TACT and WINS.
- Be able to identify the tools and techniques that they can use to clean most equipment and surfaces.