Newsletter

Food Safety: Cleaning and Sanitizing, Online Training Format

$9.95
Food Safety: Cleaning and SanitizingA 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.


If you're not completely satisfied with the quality of our courses, we will refund your money - guaranteed. Click here for detailsTOPICS COVERED
  1. Different Types of Cleansers and Their Uses
  2. Methods and Procedures for Sanitizing Equipment and Surfaces
  3. Cleaning and Sanitizing in a Three-Compartment Sink
  4. Cleaning and Sanitizing Work Stations and Utensils
  5. Cleaning and Sanitizing Storage Cases
  6. Cleaning and Sanitizing Nonfood-Contact Surfaces
  7. Proper Procedures for Disposing of Trash
  8. Proper Procedures for Preventing Pest Infestation


FORMS INCLUDED
There are no forms or documents in this course.


Food Safety: Cleaning and Sanitizing

Table of Contents

  • Chapter 1: Instructions
    • Page 1
  • Course Objectives
  • Chapter 2: Introduction
    • Page 2, 3
  • Chapter 3: An Overview of Cleaning and Sanitizing
    • Page 4
    • Cleaning Food-Contact Surfaces
      • Page 5, 6, 7, 8, 9
    • Sanitizing Surfaces
      • Page 10
    • Heat Sanitizing
      • Page 11
    • Chemical Sanitizing
      • Page 12, 13, 14, 15
  • Chapter 4: Cleaning and Sanitizing in a Three-Compartment Sink
    • The Three-Compartment Sink
      • Page 16
    • Using a Three-Compartment Sink: What You Need
      • Page 17
    • Cleaning and Sanitizing in a Three-Compartment Sink: Step One
      • Page 18
    • Cleaning and Sanitizing in a Three-Compartment Sink: Step Two
      • Page 19
    • Cleaning and Sanitizing in a Three-Compartment Sink: Step Three
      • Page 20
    • Cleaning and Sanitizing in a Three-Compartment Sink: Step Four
      • Page 21
    • Cleaning and Sanitizing in a Three-Compartment Sink: Step Five
      • Page 22, 23
    • Washing and Sanitizing Work Stations and Utensils
      • Page 24
    • Washing and Sanitizing Work Stations and Utensils
      • Page 25
    • Washing and Sanitizing Work Stations and Utensils
      • Page 26, 27, 28, 29
  • Chapter 5: Cleaning and Sanitizing Storage Areas
    • Page 30
    • Keeping the Cooler Clean and Sanitized
      • Page 31, 32, 33, 34, 35, 36
    • Cleaning and Sanitizing the Freezer
      • Page 37, 38, 39, 40, 41, 42
    • Cleaning and Sanitizing Refrigerated Cases
      • Page 43, 44, 45, 46
    • Cleaning and Sanitizing Hot Cases
      • Page 47, 48, 49, 50
    • Cleaning and Sanitizing Ovens
      • Page 51
    • Cleaning and Sanitizing Slicers
      • Page 52
    • Cleaning and Sanitizing Slicers
      • Page 53, 54
    • Chapter Review
      • Page 55
    • Review Question
      • Page 56
  • Chapter 6: Cleaning Nonfood-Contact Surfaces
    • Page 57
    • Cleaning and Sanitizing the Three-Compartment Sink
      • Page 58
    • Cleaning and Sanitizing the Hand Sink
      • Page 59, 60
    • Cleaning Floors
      • Page 61, 62, 63
    • Keep Cleaning Tools Separate
      • Page 64
    • Cleaning Nonfood-Contact Surfaces
      • Page 65
    • Cleaning Agents
      • Page 66
    • Using Chemical Cleaners at the Proper Strength
      • Page 67
    • Storing Cleansers and Cleaning Supplies
      • Page 68, 69, 70
  • Chapter 7: Proper Removal of Trash and Pests
    • Page 71
    • Trash Disposal
      • Page 72
    • Washing and Sanitizing Trash Containers
      • Page 73, 74
    • Keeping Away Pests
      • Page 75, 76
    • Report Signs of Pest Activity
      • Page 77
    • Pest Control Devices
      • Page 78
    • Chapter Review
      • Page 79
    • Review Question
      • Page 80
  • Chapter 8: Conclusion
    • Page 81
  • Chapter 9: Time to Review
    • Page 82
  • Exam (multiple choice)