Learning Objectives:

• Explain the importance of an effective cleaning and sanitation program and its role in food safety culture
• Identify regulatory and audit requirements related to sanitation programs and how to meet them
• Recognize hazards across operations and apply appropriate sanitation controls 
• Apply hygienic design principles to evaluate and improve facility and equipment sanitation
• Develop and execute effective cleaning and sanitation procedures
• Build robust validation and verification programs
• Address non‑conformances and apply continuous improvement strategies to elevate sanitation performance
• Understand the impacts of environmental monitoring programs on sanitation outcomes

Who Should Attend:

Sanitors, Leads, Supervisors, and Quality Management personnel responsible for developing, executing or overseeing cleaning and sanitation programs in food manufacturing environments.

Prerequisites:

Working knowledge of Good Manufacturing Practices (GMPs) is recommended.