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 will help you understand safe sanitation practices of facilities that produce food products for human consumption to ensure food is handled safely and prevent consumer foodborne illness.
The individuals involved in the development and promotion of this course do not receive any compensation or financial benefits outside of their regular employment for their work on this course.
- 24 minutes
- Format: Online Interactive
- Tier: 2
- Course ID: 11989
English, Spanish, French Canadian, Thai, Chinese (Simplified), German, Brazilian Portuguese
Course Outline
- Sanitation and Food Quality
- Sanitation Practices
- Sanitation Controls
Regulations
- 21 CFR 117 - Current Good Manufacturing Practice Hazard Analysis, and Risk-Based Preventive Controls for Human Food
- 9 CFR 416 - Sanitation