The Cleaning and Disinfection course at Food Safety Level 2 educates participants on the essential principles and practices of maintaining cleanliness and hygiene in food handling and preparation environments. The training focuses on understanding different cleaning methods, selecting appropriate disinfectants, and implementing effective cleaning schedules to ensure food safety.
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Learning Objectives:
– Understand the importance of cleaning and disinfection in preventing foodborne illnesses.
– Identify different types of cleaning agents and disinfectants used in food environments.
– Develop and implement effective cleaning schedules and procedures.
– Adhere to legal requirements and industry standards for cleanliness in food premises.
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Course Outline:
Module 1: Introduction to Cleaning and Disinfection
– Importance of cleaning and disinfection in food safety.
– Overview of regulatory requirements and industry standards.
Module 2: Types of Contamination
– Understanding biological, chemical, and physical contaminants.
– How contaminants can compromise food safety.
Module 3: Cleaning Agents and Their Uses
– Types of cleaning agents (detergents, degreasers, sanitizers).
– Proper selection and application of cleaning agents based on surfaces and contaminants.
Module 4: Disinfectants and Their Applications
– Types of disinfectants (chlorine-based, quaternary ammonium compounds, hydrogen peroxide).
– Guidelines for safe handling, dilution, and application of disinfectants.
Module 5: Cleaning Procedures and Techniques
– Establishing cleaning protocols for different areas (kitchens, dining areas, storage facilities).
– Techniques for cleaning equipment, utensils, and food contact surfaces.
Module 6: Cleaning Schedules and Records
– Developing and maintaining cleaning schedules.
– Record-keeping and documentation requirements for cleaning activities.
Module 7: Personal Hygiene and Protective Measures
– Importance of personal hygiene in preventing cross-contamination.
– Use of personal protective equipment (PPE) during cleaning and disinfection activities.
Module 8: Integrated Pest Management
– Identifying common pests in food premises.
– Preventive measures and control strategies to minimize pest infestation.
Module 9: Emergency Spill Response
– Procedures for handling chemical spills and other emergencies.
– Safety precautions and reporting protocols.
Module 10: Auditing and Continuous Improvement
– Conducting internal audits to evaluate cleaning and disinfection practices.
– Implementing corrective actions and continuous improvement initiatives.
Target Audience:
– Food handlers, kitchen staff, supervisors, and managers in food service establishments.
– Individuals responsible for cleaning and disinfection in food preparation, storage, and distribution environments.
– Anyone seeking to enhance their knowledge and skills in maintaining food hygiene and safety standards.
Conclusion:
The Cleaning and Disinfection course equips participants with essential knowledge and practical skills to maintain high standards of cleanliness and hygiene in food handling environments. By understanding the principles of cleaning agents, disinfectants, and procedures, participants contribute to preventing foodborne illnesses and promoting safe food practices in compliance with regulatory requirements.
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