Sanitation for Retorts and Atmospheric Cookers

In this course, you will discover sanitation principles for food plants. You will also learn about sanitation programs, sources of microbial contamination, various sanitizers (with an emphasis on chlorine and chlorine compounds), and sanitation-related record-keeping.

The USDA and FDA have imposed strict regulations that outline the operating procedures and requirements facilities should meet to ensure food safety. Adulterated food products pose great biological, chemical, and physical hazards to consumers. A key way to avoid this threat is by understanding microbial contamination and suitable handling, cleaning, and sanitation practices. Therefore, it is imperative that food manufacturers become and remain adept and compliant with all mandates set forth.

This course will cover:

• importance of cleaning and sanitizing the water recirculation system
• sanitation procedures and regulatory requirements
• steps to prevent product adulteration
• operating procedures within a facility

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.