Objective
This course is designed for anyone in the food industry who has a responsibility for cleaning. This could be members of the hygiene team, including Supervisors and Managers, or those who clean as part of the production process.
Program
- Basics of cleaning – Sinner circle
- Introduction to food microbiology and disinfection
- Basics of cleaning chemistry used in the food industry
- Overview of most common cleaning practices used in the food industry
- Open plant cleaning
- CIP
- Membrane cleaning
- Tray/rack washing
- Manual cleaning
- Documentation and validation of cleaning regimes
Duration
This is a one day training course.
Location
The training can be organised as an open session course in our training centre or as on-site dedicated training.
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