Cleaning and Sanitizing in Food Processing and Handling Environments Part I: Cleaning

Employees who work with food need to be committed to creating products that are safe to eat. So, it’s important that they follow good cleaning procedures in their facility.

Exposure to harmful microorganisms, such as bacteria, spores, fungi and viruses, can contaminate food products during the manufacturing process. And if customers eat this contaminated food, it can result in what are known as “foodborne illnesses”. But if employees follow the proper cleaning procedures, it can help to eliminate these microorganisms.

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Topics covered in these products include:
  • Different types of surfaces, and methods that you can use to clean them
  • When and how employees should wash their hands
  • How employees can keep their hands germ-free throughout their workday
  • Practicing good “personal hygiene”
  • The elements of the cleaning process that are represented by the acronym “TACT WINS”
  • Basic methods for cleaning both wet and dry surfaces
  • and more.

The “Cleaning and Sanitizing in Food Processing and Handling Environments: Cleaning” Micro-Learning curriculum includes the following seven 3–5-minute courses:

  • The Basics of Cleaning
  • Hand Hygiene
  • Personal Hygiene
  • Cleaning with TACT
  • Cleaning with WINS
  • ‘Dry’ Cleaning
  • Cleaning with Liquids
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