Food Safety ManufacturingCleaning and Sanitizing: Wet Cleaning in Food Manufacturing

Cleaning and Sanitizing: Wet Cleaning in Food Manufacturing

SKU: JCOM-40177
Duration: 0.37 Hrs
Maintaining a clean and sanitized environment is crucial in food manufacturing to ensure the safety and quality of food products. In this course, we will explore why wet cleaning is preferred in certain scenarios, delve into effective wet cleaning methods and materials used, and examine real-world applications to highlight best practices. By the end of this course, employees should have a clear understanding of how to implement and optimize wet cleaning processes.
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Course Details

Learning Objectives

By the end of this course, you will be able to:

  • Identify situations where wet cleaning is appropriate
  • Describe the principles and benefits of wet cleaning
  • Implement effective wet-cleaning techniques
  • Assess and optimize wet cleaning protocols
  • Utilize tools and technologies for enhanced wet cleaning
  • Conduct proper pathogen control procedures in a wet cleaning context
  • Implement and verify wet sanitizing steps to ensure food safety
  • Document and validate wet cleaning and sanitizing procedures effectively

Specs

Course Level Fundamental
Languages English
Compatibility Audio,Video,MobileReady,Responsive

Julio Rodriguez

A resourceful professional fully bilingual with extensive years of manufacturing experience with strong emphasis and solid foundations in Quality Management Systems, Wet and Dry Sanitation Programs, Safety and Environmental, Productivity, Quality Auditing, Food Microbiology, Six Sigma Projects, Continuous/Process Improvement, TQM, Kaizen, Lean Manufacturing, SPC, Problem Solving and Root Cause Analysis, Corrective and Preventive Actions, GMPs, Food Safety, Risk Assessment, Supplier Quality, Food Security/Defense, GFSI standards design and implementation (BRC, SQF and FSSC-22000), USDA and FDA regulatory requirements, Laboratory Management Regulatory and EHS Programs Management.

Course Applies To

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