This course covers detailed instructions on facility-specific cleaning and sanitizing procedures and the identification of different types of cleaners and sanitizers with their characteristics explained.
Program Objectives:
- Understand the importance of cleaning and sanitation in food facilities
- Identify common sources of contamination
- Describe the principles of cleaning and sanitation
- Understand the difference between cleaning and sanitizing
- Identify the types of cleaning agents and sanitizers and their appropriate use
- Explain the proper handling, storage, and disposal of cleaning agents and sanitizers
- Identify and troubleshoot cleaning and sanitation issues
- Understand the importance of personal hygiene in cleaning and sanitation
- Understand the role of management in maintaining a clean and sanitized food facility
Target Group:
- Sanitation and cleaning supervisors and crew members
- Food supervisors and handlers
- Management staff who need to be aware of the importance of cleaning and sanitation in food facilities.
Advanced Training
The program is designed to teach the essential principles of cleaning and sanitation. Participants will learn about the different types of cleaners and sanitizers, their characteristics, and how to identify them. Understanding the differences between cleaners and sanitizers is essential in creating a safe and clean environment. Cleaners are used to remove dirt, soil, and other impurities from surfaces, while sanitizers are used to reduce the number of microorganisms on a surface.
Program Objectives:
- This course is designed to teach the essentials and principles of cleaning and sanitation.
- It also provides detailed instructions on the facility specific cleaning and sanitizing procedures.
- Different types of cleaners and sanitizers shall be identified and their characteristics will be explained.
Target Group:
- Managers
- Supervisors
- Chief Stewards
- Housekeeping managers
- Housekeepers
- Cleaning companies Managers & Supervisors and staff responsible of managing food safety effectively.
It provides delegates with the knowledge and skills to manage contamination risk.
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