Food Safety ManufacturingFood Safety Cleaning and Sanitizing for Dry Environments

Food Safety Cleaning and Sanitizing for Dry Environments

SKU: JCOM-40176
Duration: 0.42 Hrs
Maintaining a clean and sanitized environment is crucial in food manufacturing to ensure the safety and quality of food products. This course will explore why dry-cleaning is preferred in certain scenarios, delve into effective methods and materials used, and examine real-world applications to highlight best practices. By the end of this course, you should have a clear understanding of how to implement and optimize dry-cleaning processes in your operations.
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Course Details

Learning Objectives

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

  • Describe the principles and benefits of dry cleaning
  • Describe the methods and materials used in dry cleaning and sanitizing
  • Explain the steps of effective dry cleaning
  • Describe the process for dry cleaning in different situations
  • Discuss the importance of SSOP (Standard Sanitation Operating Procedures)

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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