Food Manufacturing: Sanitation

Learning objectives

  • Recognize the effects of sanitation on food quality
  • Identify the steps in the cleaning process and the factors that affect cleaning
  • List sources of contamination and best practices for sanitation

Course overview

This course teaches safe sanitation practices for facilities that produce food products for human consumption to ensure food is handled safely and prevent consumer foodborne illness. This course is beneficial to all workers involved in any aspect of a food manufacturing operation.

  • Training Type: Online Interactive
  • 28 minutes
  • English, Spanish
Course Outline
  • Sanitation and Food Quality
  • Sanitation Practices
  • Sanitation Controls
  • 21 CFR 117 - Current Good Manufacturing Practice Hazard Analysis, and Risk-Based Preventive Controls for Human Food
  • 9 CFR 416 - Sanitation
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