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In food processing and handling facilities, it is vitally important to keep food products free from harmful microorganisms, such as bacteria, mold, spores and viruses. These can all contaminate food products… and potentially cause an outbreak of foodborne illnesses.
While “cleaning” is an important first step in protecting food products from contamination, “sanitizing” is what really rids surfaces and equipment of harmful microorganisms. And that is what makes food safe for customers to eat.
Topics covered in this course include:
- What the sanitizing process does and why it’s important
- Various methods that can be used to sanitize
- Chemicals that are used for sanitizing, and how to determine which one to use
- How to prepare a surface for sanitizing
- Basic sanitizing procedures that employees can use in their facilities
- …and more.
Like all MARCOM courses, this new course on “Cleaning and Sanitizing in Food Processing and Handling Environments: Sanitizing” uses a powerful combination of full-motion, high-definition video filmed in real world locations, along with audio, text and colorful graphics to provide the most cost-effective training available today.
Cleaning and Sanitizing in Food Processing and Handling Environments Part II: Sanitizing Detailed Course Outline in PDF Format
The “Cleaning and Sanitizing in Food Processing and Handling Environments: Sanitizing” Micro-Learning curriculum includes the following five 3-5 minute courses:
- “What is Sanitizing?”
- “Thermal Sanitizing”
- “Chemical Sanitizing”
- “Preparing to Sanitize”
- “Sanitizing Processes”
The English version of this course is currently available online in Full-Length Interactive, “Adaptive Learning” and Micro-Learning formats as well as Video On Demand (VOD) for streaming over the internet, and a DVD that can be played locally at your facility. Spanish versions of the course will be available soon.