Industrial Food Safety: Sanitation Operator Training

COURSE CONTENT: PDF

Foundational Level

Module

Scope

Module Objective

Title:

Participants will:

Participants will be able to:

Introduction to cleaning and sanitizing

Learn about the job functions and requirements of cleaning and sanitizing food manufacturing plants to ensure safe food.

Describe the role and importance of sanitation and the sanitation operator position within food manufacturing plants.

Communcation and documentation

Learn about the importance of communication and documentation in a food manufacturing environment, appropriate means of communication, basic communication techniques, and good documentation practices.

Describe the necessity for, and means of, communication and documentation between co-workers and with supervisors, other departments, and other shifts within a food manufacturing facility

Hygienic Zoning

Learn about hygienic zoning in food manufacturing environments and the importance of strict adherence to policies and practices regarding hygienic zoning.

Describe hygienic zoning, the importance of transition zones, and the importance of maintaining tools and equipment within hygienic zones.

Workplace organization

Learn about the importance and necessity of workplace organization and the role it plays in maintaining proper sanitation and food safety levels within our food manufacturing and distribution facilities.

Describe the importance of 5S and the integration of equipment, tools, utensils, and containers into the 5S principles.

Basic food safety hazards

Learn about basic food safety hazards (as applicable to a food manufacturing facility) and the importance of preventing and eliminating these hazards.

Recognize the chemical, physical, and biological hazards in the food industry and the importance of preventing and eliminating the potential contamination.

Harborages and Niches

Learn about equipment and facility areas that have a tendency to hold bacteria or other contaminants within a food manufacturing environment.

Describe harborages within food manufacturing facilities and on food manufacturing equipment that require special attention during cleaning.

Allergens

Learn about the major food allergens and the importance of cleaning techniques to prevent crosscontamination.

Describe the risks associated with allergens and the responsibilities of a sanitation operator in the food industry.

Pest Control

Learn about pests within a food manufacturing facility and measures used to control pests.

Describe common pests and the role of the sanitation operator in a food plant’s pest control program.

SOPs/SSOPs

Learn about Standard Operating Procedures (SOPs) and Sanitation Standard Operating Procedures (SSOPs), the necessity for them, and how the procedures are used within the food manufacturing plants to ensure safe food.

Describe an SOP, an SSOP, the importance of using SOPs/SSOPs within the food plant, and where they are typically located.

Cleaning Techniques

Learn basic cleaning techniques relative to food manufacturing equipment, including the importance and means of protecting components during wet cleaning.

Describe basic cleaning techniques relative to food manufacturing production line equipment.

Chemicals - Cleaning and Sanitizing

Learn about common chemicals used for cleaning and sanitizing food manufacturing equipment and environments, associated health risks, and proper handling of chemicals.

Describe common chemicals used for cleaning and sanitizing within food manufacturing facilities; proper storage, handling, and application; and the personal protective equipment (PPE) necessary when using hazardous chemicals.

Basic Food Manufacturing Mechanical

Learn the process to clean food manufacturing equipment.

Describe the general process to disassemble, assemble, and operate equipment during cleaning and the importance of these tasks.

Inspection and Verification Techniques

Learn basic inspection techniques to provide initial assessment of cleaning.

Describe a basic food manufacturing equipment cleanliness inspection.

Sanitizing techniques

Learn the proper sanitizing techniques and the use of specific chemicals to sanitize equipment.

Describe sanitizing food manufacturing equipment, sanitation requirements, sanitation chemicals, proper application, and the necessity of re-sanitizing.

 

 

Specialized Level

Module

Scope

Module Objective

Title

Participants will:

Participants will be able to:

CIP systems

Learn about Clean-In-Place (CIP) systems’ applications as a method of cleaning in food manufacturing plants, as well as the CIP cleaning basic operation, main components, and cleaning parameters to ensure effective and efficient cleaning.

Discuss why some types of production line equipment have “clean-in-place” systems, what the systems do, and how to operate those systems.

COP - immersion and manual techniques

Learn about Clean-Out-of-Place (COP), a method in which equipment and parts must be transported to another location (typically within the same facility), to be cleaned, inspected, and sanitized.

Describe the concept of COP, production equipment components that are cleaned-out-of-place (including special considerations), and components that would not be cleaned-out-of-place.

Yards and Grounds and Practicum

Learn about the importance of maintaining clean food manufacturing facility exteriors and areas (perimeters) around the facility, and the potential impact of the exterior/perimeter state of cleanliness on the health of the customers who consume the products produced within the facility.

Explain the necessity of maintaining the exterior and grounds immediately surrounding a food manufacturing facility and identify the exterior parts and areas around a food manufacturing facility.

Janitorial

Learn about the importance and necessity of properly cleaning employee amenities of the food manufacturing facilities, and the impact of the cleanliness of these areas on the health of employees and consumers.

Describe the amenities, the importance of cleaning related areas, and the tools, equipment, and chemicals used to clean these areas of a food manufacturing facility

Detailed infrastructure and routine cleaning

Learn cleaning and sanitizing techniques for food manufacturing production infrastructure.

Describe cleaning and sanitizing techniques for detailed infrastructure and routine cleaning in a food manufacturing facility and why they are important to effective sanitation.

Detailed equipment cleaning

Learn cleaning and sanitizing techniques for food manufacturing production line equipment.

Describe cleaning and sanitizing techniques for detailed equipment cleaning in a food manufacturing facility and the importance of effective plant sanitation.

 

COURSE SCHEDULE:

  • Tuesday, April 24, 2018: 9 AM to 5 PM
  • Wednesday, April 25, 2018: 8 AM to 5 PM
  • Thursday April 26, 2018: 8 AM to 5 PM
  • Friday April 27, 2018: 8 AM to Noon