Cleaning and Sanitizing Part 1

There are many types of contaminants and germs present in food handling and processing facilities. But did you know that more than 30% of foodborne illnesses are caused by employees with poor personal hygiene? There is more to cleanliness than simply wiping down or cleaning a surface, area, or piece of equipment.

Cleanliness starts with taking responsibility for your actions when handling food and food products. By knowing more about the common habits and practices of cleanliness, you can do your part to ensure a clean environment and lessen the prevalence of foodborne illnesses in your facility. 

Foodborne illnesses are a common threat in food handling and processing facilities. Many of these issues can be avoided with proper training. This course will cover cleaning and sanitizing basics by explaining TACT WINS cleaning principles, as well as some common cleaning methods and practices you can use in food handling and processing facilities to combat germs and foreign contaminants.  

Learning Objectives

• Understand the correct cleaning procedures 
• Recognize the basics of cleaning and sanitation by using TACT WINS cleaning principles