Cleaning and disinfection - theory and practice
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Other Food Safety courses
| CIEH or HABC Level 1 Award in Food Safety |
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| Level 4 Award in Managing Food Safety in Catering |
Cleaning and disinfection of processing equipment and environmental surfaces is the major control measure in preventing product contamination.
This course enables you to gain an understanding of the potential routes of product contamination, and an insight into the research that underpins current hygiene practices, and learn about the different hygiene assessment methods, including updating on new methods. There is the opportunity to reinforce the theory with practical exercises.
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Further Details
The course is supported with presentations by JohnsonDiversey.
- Routes of contamination
- Hygiene design - practical session
- Cleaning and disinfection chemicals
- Cleaning of open and closed systems - key aspects for consideration
- Hygienic assessment of surfaces - practical session
- Sanitation manuals and cleaning schedules - for different types of process equipment
- Practical examples and exercises
Information provided is for information purposes only and no guarantees are made with regards to accuracy. It is advised that all details are checked prior to making a booking. Contents © 1999 - 2012. All rights reserved.
