SUMMARY

The only way to prepare clean, safe food is in a clean premise. If you do not maintain a high standard of cleanliness and sanitation, food can easily become contaminated. This training module covers a basic overview of how to clean along with the equipment required, responsibilities and recognized verification activities.

Closed Captions are available for this course.

Language: English

DESCRIPTION

An Introduction to Cleaning online course material covers:

1. Introduction 
2. What is cleaning and how can we define what clean is
3. Why is cleaning important for our food business
4. A basic overview of how to clean
5. Types of cleaning chemicals, materials and equipment
6. Who is responsible for cleaning
7. Filling out records
8. Cleaning Verification activities
9. Resources and Recap

LEARNING OUTCOMES

At the completion of this course, it is expected that you will be able to:

• Define what is cleaning and what clean looks like
• List the reasons why we are requried to keep our food business clean
• Identify the difference between cleaning and sanitizing
• Recall the steps to effectively cleaning, and
• Provide examples of common cleaning tools
• Identify common cleaning verification activities

PRE-REQUISITE KNOWLEDGE

There are no pre-requisites for this course. 

AWARDS AND CERTIFICATES

A Certificate of Competency will be provided after you have successfully completed this course (including the knowledge assessment). The criteria to earn a Certificate of Competency and corresponding CEUs for this course includes:

• Successfully completing each of the course lessons and final assessment
• Achieving a pass mark of 70% or more on the final knowledge assessment

CONTINUING EDUCATION UNITS

0.10 CEU (or 1 hour equiv.)

WHO SHOULD ATTEND?

This training is suitable for those responsible for handling food within a food manufacturing or production environment. This includes:

• Food production staff
• Food Safety and Quality System staff
• Shift Supervisors
• Technical Managers
• Any person responsible for handling food within a food business

COURSE LEVEL: Basic / Induction

DURATION: 30 minutes

FORMAT: This is a self-paced online course that you can start at any time. Automatic access is provided after successful registration and payment.

TRAINING RESOURCES:  This course provides you access to a video presentation with voice over.

ACCESS EXPIRY: You will have 12 months access to this course before it expires.

LANGUAGE: English Text, Closed Captions and Voice Over

REGISTRATION PROCESS: After course registration, you will receive an email with access instructions. This will include your access user name and password. You will also receive and email with a copy of your order and a PDF copy of your purchase receipt. If you do not receive this information, please check your email junk, spam, or clutter folders. If the email is not there, please contact us by clicking here.

CERTIFICATE ACCESS: You will have access to an electronic course certificate and training transcript on successful completion.

EXPECTATIONS: You can access student rights and course expectations by clicking here

MULTI-USER ACCESS: Need a multi-user access? Click here to learn more.