Professional Food Manager: Cleaning and Sanitizing
Overview/Description Target Audience Expected Duration Lesson Objectives Course Number Overview/Description
Cleaning and sanitizing are an important part of reducing microorganisms in food establishments. Every food premises requires effective sanitization and cleaning procedures to be implemented according to high commercial standards that are consistently monitored. It is also important for all managers and staff working in these environments to be familiar with the requirements for handling hazardous cleaning and sanitization products and materials. This course provides guidelines for effective cleaning and sanitization in food premises and explains the methods and requirements of machine and manual based dishwashing. It also outlines the correct sequence for cleaning CIP equipment, the OSHA requirements relating to the handling of hazardous materials in a food environment, and how to design a cleaning schedule to ensure that your food establishment is being cleaned properly.
Target Audience
This course is targeted towards a diverse range of health and safety workers, catering staff, restaurant managers and staff members for whom food safety, particularly as it relates to cleaning and sanitization, food contamination and CIP kitchen equipment, is of importance.
Professional Food Manager: Cleaning and Sanitizing
explain the difference between cleaning and sanitizing and describe the guidelines of sanitization
describe the factors that determine what kinds of cleaning agents should be used and identify the different types of cleaning agents
identify when sanitization is necessary and discuss the different methods of sanitization
understand the methods used and the guidelines that should be followed for the two types of dishwashers, explain the process of washing materials in a three-compartment sink, and manage the setup of a dishwashing area
demonstrate a typical clean-in-place (CIP) sequence, understand the different ways in which equipment can become contaminated, define the essential benefits of proper cleaning, and identify ways to avoid contamination
explain how to properly store and present tableware and discuss how to properly store cleaning supplies
recognize the importance of safety data sheets (SDS) and illustrate how hazardous chemicals should be stored
explain the importance of maintaining a cleaning schedule and illustrate what should be specified for each task on a cleaning schedule