Module 4 Objectives
In this lesson module we look at the cleaners versus sanitizers, a systematic approach to cleaning and sanitizing a food production facility, and examples of cleaning and sanitizing equipment.
Learning Objectives
After completing this lesson, you will be able to:
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- Define cleaning, sanitizing and sanitation.
- State the goal of sanitation.
- Identify and describe types of soil in a processing plant/food manufacturing facility.
- Describe what a cleaning agent and a sanitizer does.
- List the seven steps of sanitation.
- Describe the uses of sanitation in a facility:
- Allergen Control
- Lot Breaks
- Biofilms