Objective

This course aims to give you, as a food worker or cleaner, a good overall level of knowledge and understanding of safe cleaning within the food industry.

Program

  • The importance of cleaning
  • Cleaning and HACCP
  • Food premises and equipment
  • Clean in place, ‘CIP’
  • Clean as you go
  • Cleaning chemicals
  • CoSHH
  • Hazard signs
  • Cleaning clothing (PPE)
  • Chemical storage
  • Hazards and risk assessment
  • Commonly used chemicals
  • Heat disinfection
  • Colour-coding
  • Cleaning procedures
  • Cleaning personnel
  • Cleaning schedules
  • Storage and disposal

Duration

The average time required to complete the learning is approximately 1 -1 and a half hours, however the course is designed to go at the pace of the learner and can be completed in more time if needed.