Cleaning and disinfecting processing equipment, food/product contact surfaces and environmental surfaces is a major control measure that prevents product contamination, particularly in ready-to-eat food industry.

This course provides an basic understanding of the cleaning methods, cleaning and disinfection programme and steps that needs to be followed.

Course Objectives 

• To equip the participant with a basic knowledge about the cleaning and disinfectant programme.
• At the conclusion of the course participants will be able to:
• have a basic understanding of microorganisms, how they are spread and how they can be controlled
• understand the cleaning and disinfectant programme
• Grasp the consequences of not cleaning and following the standard operating procedures