Cleaning and disinfecting processing equipment, food contact surfaces and environmental surfaces is a major control measure that prevents product contamination, particularly in ready-to-eat foods.

This course provides an understanding of the potential routes of product contamination within the food manufacturing environment and an insight into the research that underpins current hygiene practices. The course builds on selecting appropriate cleaning/ disinfection methods and chemicals, developing cleaning schedules and assessing the programme's efficacy (at providing sufficient training for delegates to design and manage effective sanitation programmes). The theory is also reinforced through practical exercises.

Course Objectives 

To equip those responsible with the knowledge and skills required to ensure successful cleaning and disinfection of food-processing environment as well as implement and design an effective sanitation programme. At the conclusion of the course, participants will be able to:

• Select and/or design a suitable cleaning and disinfection programme for the work environment
• Grasp the key aspects of the cleaning and disinfection programme
• Understand the sanitation programme’s validation process
• Interact with suppliers to select appropriate compounds for their environment and products