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

Available in English and Spanish

(Producer: Marcom)