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Food Safety: Cleaning and Sanitizing
Program length: 11:30

Help fight foodborne illness with proper cleaning and sanitization practices. Botulism, Salmonella, Listeria and E. coli are just some of the pathogens that can wreak havoc and lead to foodborne illnesses. No one wants to suffer their effects, so food processors must work diligently to prevent their transmission. This requires a strong cleaning and sanitation program within food processing facilities.

Food Safety: Cleaning and Sanitizing shows your employees why it is vital that they take the time and effort to clean and sterilize their workspace properly. It also shares cleaning and sanitization practices for both dry and wet food processing facilities.

Keeping food safe for consumption and preventing foodborne illness begins with safety and sanitation procedures. Food Safety: Cleaning and Sanitizing will help the installation of safety standards of the utmost integrity and expands on the following training points:

  • Sources of Contamination
  • Where do Pathogens Grow?
  • Cleaning and Sanitizing
  • GMPs and SSOPs

Food Safety: Cleaning and Sanitizing can be used together with other courses within the Food Safety Series or separately as a stand-alone program. For further info on other food safety training programs available, please click on any of the following titles:

Languages Available (sold separately): English


A DuPont Sustainable Solutions release

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