Cleaning Continuous Systems

The cleaning processes applied to continuous systems are the strongest safeguards in food processing. The lack of cleaning or improper cleaning procedures withing the system can cause food adulteration. Understanding the importance of controlling the sources of microbial contamination and cleaning activities keeps both the foods and consumers safe from contaminating agents.

This course will cover

• importance of cleaning continuous systems
• operating parameters of the sterilization-in-place (SIP), clean-out-of-place (COP), and clean-in-place (CIP) cleaning and sanitizing activities
• factors to consider for aforementioned cleaning processes and chemicals used
• effect of water hardness, biofilms, and fouling in a continuous system
• methods to verify the effectiveness of the cleaning process including visual assessments, chemical residual tests, microbiological testing, rapid tests, and allergen tests

This course includes videos, followed by interactive exercises that allow you to work with the information, and practice using it using real-world scenarios.

There are interactive exercises within the training that you must pass, with a score of 80%, in order to successfully complete the course. If you do not pass, you may try again.

You may log in to the course and begin right away after your purchase. You can log in and out at your convenience (24/7) and complete the course as you have time. Your account will be set up to give you 90 days of access.

Once you successfully complete the course, you may download your certificate of completion.