Sanitation Operator

This course walks plant-level operators through the basic principles of sanitation in a food manufacturing facility. In the Foundations module, participants learn about basic hygiene and safety, food safety and manufacturing standards, cleaning and sanitizing in a manufacturing facility, and zoning, inspection, and sanitation standards. In the specialized module, participants are exposed to information on how to clean systems and techniques to follow, how to clean external facilities and the 5S principles. Quizzes and knowledge checks are inter-spaced throughout the course, and each module has a built-in assessment. The overall course stresses communication with peers and supervisors and highlights the critical role of a sanitation operator in food manufacturing.

Learning Objectives:

• Understand the role of sanitation in food safety and protecting the health of our consumers
• Value the importance of asking for help if they are unsure of a procedure or activity in the plant
• Value the importance and necessity of communication and documentation between co-workers and supervisors, other departments, and other shifts (hand-offs) within a food manufacturing facility.
• Describe hygienic zoning, including the importance of transition zones and maintaining tools and equipment within hygienic zones.
• Recognize the chemical, physical, and biological hazards in the food industry.
• Value the importance of preventing and eliminating the potential contamination of food manufacturing facilities and equipment.
• Describe harborages within food manufacturing facilities and on food manufacturing equipment that require special attention during cleaning.
• Understand the challenges niches and harborages present in producing safe food for consumers.
• Describe the risks associated with allergens in a food manufacturing facility .
• Understand the risks pests bring to a food manufacturing facility.
• Understand the importance of following an SOP and an SSOP.
• Explain how to properly store, handle, and apply common cleaning and sanitizing chemicals.
• Describe the importance of proper personal protective equipment (PPE) when using hazardous chemicals.
• Understand the importance of proper disassembly, reassembly, and operation of equipment during cleaning.
• Describe the 7 steps of wet and dry cleaning of equipment and the surrounding area.
• Understand why some types of production line equipment have “clean-in-place” systems.
• Explain what is meant by a “clean-in-place” system.
• Describe how to operate a “clean-in-place” system.
• Understand the concept of Clean-Out-of-Place (immersion and manual) techniques.
• Explain the necessity of maintaining the exterior and grounds immediately surrounding a food manufacturing facility.