Cleaning and Sanitizing in Food Processing and Handling Environments Part I: Cleaning

This course presents fundamental information for employees about cleaning in food processing and handling environments. Upon completing the course, employees should:
– Understand how cleaning helps to reduce the risk of contamination in their facility.
– Recognize the importance of keeping their hands clean at work.
– Be able to describe the various elements of good personal hygiene.
– Recognize when and how to use “dry cleaning” methods, and when and how to clean with liquids.
– Understand the meaning and significance of the acronyms TACT and WINS.
– Be able to identify the tools and techniques that they can use to clean most equipment and surfaces.