Cleaning and Sanitizing Part 2

While cleaning is an important part of ensuring a hygienic environment, sanitizing is often required to ensure all harmful microorganisms are eradicated. Sanitizing agents are commonly used in food handling and processing facilities, and it is important that all employees know how to properly use them. For example, how hot does water need to be to kill harmful microorganisms? How do you know when to dilute a sanitizing agent?

There are many misconceptions about sanitizing that can lead to serious issues and contamination. By better educating yourself on how to properly sanitize areas and equipment in the workplace, you can help ensure that foodborne illnesses do not negatively affect customers and patrons. This course will teach you about the most common sanitation processes, as well as cover proper procedures you can use to eliminate harmful microorganisms in food handling and processing facilities. 

Learning Objectives:

• Understand proper sanitization practices in food handling and processing facilities
• Explore the common sanitization procedures used in food handling and processing facilities