About Course:

Proper cleaning and sanitizing are essential to producing high quality, safe food products. A well-informed and trained staff provides the foundation for safe food processing. Class covers the following areas: differences between cleaning and sanitation, the four factors of cleaning (TACT WINS), hygienic design, seven steps of sanitation, wet vs. dry cleaning, SSOPs and more! Course also touches on broader categories of cGMP and allergens in the context of cleaning and sanitation. The participant will receive a certificate for successfully completion of the training after passing the written knowledge test at the end of the training class.

Cleaning versus Sanitizing:

The first step in Sanitation Control is to understand the difference between cleaning and sanitizing.
· Cleaning removes soils from surfaces
· Sanitizing reduces the microorganisms on surfaces

An area must be cleaned before it can be sanitized. You can’t sanitize dirt!

No class currently scheduled? Contact Kathleen Baldwin to schedule a class today! Kbaldwin@njmep.org