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Introduction to Sanitation

Sanitation is a key ingredient to any factory producing food products. Improper sanitation can lead to serious issues for consumers and teaching employees these risks will impact their ability to effectively carry out their sanitation duties. The course defines types of sanitation including wet and dry cleaning, and the basic elements of a sanitation program. It helps learners understand the types of bacteria that may grow if proper sanitation procedures aren’t carried out along with the impact of someone who might consume a product containing any one of these forms of bacteria. Course Length: 10 Minutes Quiz Length: 3 Questions Students who take this course will be able to:

  • Understand types of sanitation and why it is important in your food facility
  • Identify basic elements of a sanitation program
  • Understand the importance of proper training of sanitation workers
  • Identify a Sanitation Standard Operating Procedure and its elements

Who should take this course:

  • Front Line Sanitation Employees
  • New additions to the Food Manufacturing Industry
  • Quality Assurance, Sanitation, Maintenance and Shipping, Receiving Personnel
  • Anyone learning about the food industry

**Completing this course does not result in achieving of college credit or continuing education units (CEU).

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