Cleaning and Disinfection - Theory and Practice (ONLINE)

Programme Coordinator: Lulanie Swanepoel
Course Level
Supplementary
Duration
4 MODULES
OVERVIEW & OBJECTIVES

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 program.

OUTLINE

MODULE 1: Introduction
• Introduction
• Roles and Responsibilities


MODULE 2: Overview of Microbiology
• Definition
• Size Comparison
• History of Microbiology
• Prokaryotes & Eukaryotes
• Viruses, Prions, and Protozoa
• Bacteria
• The Gram Stain
• Oxygen requirements for Micro Growth
• Catalase, oxidase & API Tests
• Multiplication
• Grouping Bacteria
• Factors affecting the Growth of Bacteria
• The growth curve
• Biofilm
• Sampling Techniques


MODULE 3: Cleaning and Disinfection
• Routes of contamination
• Cleaning/Disinfection Chemicals
• Cleaning of open and closed systems
• Sanitation manuals and cleaning schedules
• Validation of Sanitation
• Legislation


MODULE 4: Summative Assessment

ENTRY LEVEL REQUIREMENTS
To ensure that this course is valuable to your company, delegates must be comfortable communicating in English and need suitable reading and writing skills.
LANGUAGE
Presented in English
WHO SHOULD ATTEND

• Technical quality managers
• Hygiene managers

COURSE DATES & ENROLMENT

This course is presented in a learn-at-your-own pace format via online learner management system (LMS) and can commence at any time.

ENROL NOW

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