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.
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