Cleaning and Sanitizing in a Dry Foods Facility

Cleaning and Sanitizing in a Dry Foods Facility - Zosi Learning

English (EN-US), Spanish (ES-MX), Francais (FR-CA)

A thorough cleaning and sanitizing process will effectively remove visible dirt and reduces microorganisms to safe levels. This course outlines a basic cleaning process for maintaining a dry facility, and discusses the characteristics of a growth niche and biofilm. It also introduces good practices for cleaning equipment when water is necessary.

Learning Objectives

Explain the difference between cleaning and sanitizing in the food industry.
Describe the characteristics of a growth niche and biofilm.
Identify tools commonly used for cleaning in a dry facility.
Outline a basic cleaning process for effectively maintaining a dry facility.
Describe how to clean mobile equipment when water is necessary.
Discuss good practices for cleaning stationary equipment when water is necessary.