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Cleaning and Sanitizing Part 1
Learn about proper cleaning techniques in food handling and processing facilitiesPreview the first lesson free — get full access to all 9 lessons.
Essential Provider : KnowledgeCity 9 Lessons · 24m in Arabic, German, English, Spanish, French, Portuguese, Chinese
Course Description
There are many types of contaminants and germs present in food handling and processing facilities. But did you know that more than 30% of foodborne illnesses are caused by employees with poor personal hygiene? There is more to cleanliness than simply wiping down or cleaning a surface, area, or piece of equipment.
Cleanliness starts with taking responsibility for your actions when handling food and food products. By knowing more about the common habits and practices of cleanliness, you can do your part to ensure a clean environment and lessen the prevalence of foodborne illnesses in your facility.
Foodborne illnesses are a common threat in food handling and processing facilities. Many of these issues can be avoided with proper training. This course will cover cleaning and sanitizing basics by explaining TACT WINS cleaning principles, as well as some common cleaning methods and practices you can use in food handling and processing facilities to combat germs and foreign contaminants.
What You'll Learn
- Apply correct cleaning procedures in food handling and processing facilities
- Use TACT WINS cleaning principles to clean and sanitize
- Practice proper hand hygiene and personal hygiene when handling food
- Distinguish dry cleaning methods from cleaning with liquids
- Recognize the basics of cleaning and sanitation to combat germs and foreign contaminants
Key Takeaways
- More than 30% of foodborne illnesses are caused by employees with poor personal hygiene.
- Cleanliness involves more than simply wiping down or cleaning a surface, area, or piece of equipment, and starts with taking responsibility for your actions when handling food.
- The TACT WINS cleaning principles provide a framework for cleaning and sanitizing in food handling and processing facilities.
- Many foodborne illness issues can be avoided with proper training in cleaning and sanitizing.
- Knowing common habits and practices of cleanliness helps lessen the prevalence of foodborne illnesses in a facility.
Frequently Asked Questions
Who is this course for?
It is for employees who handle food and work in food handling and processing facilities, where foodborne illnesses are a common threat.
What does this course cover?
It covers cleaning and sanitizing basics by explaining the TACT WINS cleaning principles, along with common cleaning methods and practices used in food handling and processing facilities to combat germs and foreign contaminants.
What topics are included in the lessons?
Lessons include an Introduction, The Basics of Cleaning, Hand Hygiene, Personal Hygiene, Cleaning with TACT, Cleaning with WINS, Dry Cleaning, Cleaning with Liquids, and a Conclusion.
What skills will I gain from this course?
You will develop skills in contamination control, disinfecting, food safety and sanitation, foodborne illness awareness, and hygiene, supporting food sanitation certification.
What are the learning objectives?
To understand the correct cleaning procedures and to recognize the basics of cleaning and sanitation by using TACT WINS cleaning principles.
