Food Safety: Cleaning and Sanitizing, Online Training Format

A clean, sanitary facility is an essential requirement of a food service establishment’s food safety program and an integral part of its success. To maintain a pleasant, welcoming environment in their establishments and to minimize the risk of food contamination, operators must instruct all employees in the correct procedures for cleaning and sanitizing all work areas, equipment, and utensils involved in food preparation and service. This interactive course teaches employees the step-by-step procedures they need to follow to ensure the effectiveness of a food service establishment’s cleaning and sanitizing program (Discounts are available for Enterprise Training by calling us at 1-800-521-9667).

TARGET AUDIENCE
All employees of food service establishments responsible for cleaning and sanitizing the equipment used to prepare and serve food and the surfaces and work areas where food is prepared and served.

TIME TO COMPLETE
40 minutes

PURPOSE
To train food service establishment employees in the correct procedures for cleaning and sanitizing the equipment used to prepare and serve food and the surfaces and work areas where food is prepared and served.

LEARNING OBJECTIVES
After completing this course, the learner will be able to:

identify the basic principles of cleaning and sanitizing equipment and surfaces;
follow the steps for cleaning and sanitizing in a three-compartment sink;
follow the procedures for cleaning and sanitizing work stations and utensils;
follow the procedures for cleaning and sanitizing coolers, freezers, and refrigerated cases;
follow the procedures for cleaning and sanitizing hot cases, ovens, and slicers;
follow the procedures for cleaning and sanitizing walls, sinks, floors, and cleaning tools;
follow the procedures for disposing of trash properly; and
follow the procedures for preventing pest infestation.