Managing Disinfection and Hygiene Training Course
The Managing Disinfection and Hygiene training course will provide the learner with the knowledge of establishing effect food safety systems. Cleaning will remove dirt and grease from a surface but cleaning alone will not kill all the bacteria present. Disinfection is the reduction of micro-organisms to a safe level.
Effective cleaning, disinfection and hygiene systems must be in place in the food industry. Clean, safe food cannot be handled or produced in dirty surroundings.
Dirt, in food manufacturing premises, kitchens and food retailers will form a breeding ground for micro-organisms (bacteria, viruses, moulds and parasites), the general term for the millions of microscopic living cells which inhabit every part of our world.
Normally, cleaning is the first process, which will remove many of the micro-organisms which are present in the grease and accumulated dirt that is a bi-product of our lifestyles and our food manufacturing and preparation. Residues of bacteria are left and the second process, disinfection usually occurs on previously cleaned surfaces, when the aim is to further reduce the bacteria to manageable levels which will not cause illness or food spoilage.
Sterilisation, also covered in this course, aims to kill all micro-organisms. Thorough cleaning and disinfection must be achieved in many of our processes. In most cases, verification of cleanliness is a requirement of HACCP (Hazard Analysis Critical Control Point) systems, and to achieve this, managers need a thorough understanding of the procedures that must be established to achieve the necessary standards. This course is intended for managers and supervisors, to enable them to have the understanding to set up systems and comply with the law.
- Train online at your own pace with a full audio voiceover
- Accredited by CPD
- Certificate on successful completion
- Course duration: 90 minutes
- Unlimited resits at no cost
Who is this Online Managing Disinfection and Hygiene Training for?
This online course is designed specifically for managers, supervisors and those responsible for the safe production and handling of food in the food-producing environment.
Managing Disinfection and Hygiene Training Certification
Our entire library of training courses are accredited by the CPD Certification Service as adhering to the universally recognised Continuing Professional Development (CPD) guidelines.
Upon passing the online assessment you will have the options to both print and download your Managing Disinfection and Hygiene Training Certificate in PDF format. In addition to this an automated email will also be sent to your chosen email address containing a link to your certificate ensuring you always have access to a copy.
Furthermore, a QR code is displayed on each certificate which when scanned by a smartphone links to our certification database. This allows employers, auditors and local authority inspectors, for example, to establish a certificates validity instantly and at any time.
Course Screenshots (click to view images)
This course aims to give those responsible for safe food hygiene practices and systems, a high level of knowledge required for the safe production and handling of food.
It is designed to enable managers, supervisors and those responsible for establishing systems ensuring the HACCP pre-requisites for cleaning and disinfection is effective.
On completion of the course, you should be able to:
- Name the four essential elements that bacteria or micro-organisms need to multiply
- Name types of bacteria that are not harmful
- Explain what ‘pathogenic’ bacteria is
- Name some pathogenic bacteria and where they are found
- Explain what harmful bacteria can cause in foods
- Name ‘high-risk’ foods
- Give the ‘safe’ temperatures that high-risk food should be kept at to avoid bacterial growth
- Explain the role of cleaning and disinfecting in food businesses
- Name the three types of energy used for cleaning and disinfection
Training Course Content
This course is made up of the following modules:
An Introduction to Managing Disinfection & Hygiene
This section introduces the learner to the course. It looks at how effective cleaning, disinfection and hygiene systems must be in place in the food industry. Clean, safe food cannot be handled or produced in dirty surroundings.
Module 1 - – The Importance of Disinfection and Hygiene in the Food Industry
This module concentrates on the types of harmful bacteria and how it reproduces. It looks at the definitions of cleaning and disinfection, and the types of energy used within cleaning.
It also looks at the importance of colour coding, cleaning schedules and the responsibilities for cleaning.
Module 2 - Types of Cleaning, Chemicals, Disinfectants, Hazards and Symbols
This section of the course covers the different methods of cleaning and disinfection, such as heat and ultraviolet light. It also looks at other types of cleaning chemicals that can be used, and what to use them for.
Module 3 - Types of Cleaning, Chemicals, Disinfectants, Hazards and Symbols
In this final section, you will cover how to use cleaning chemicals safely, along with using the correct PPE when cleaning. It looks at the different types of PPE to use and along with the different hazard symbols and CLP classification and other regulations which are important to the health and safety of the person undertaking the cleaning.
On completion of the course lessons and training material an online assessment will automatically unlock. The assessment will contain 30 multiple-choice questions and a mark of 75% or above will be required to pass.
The assessment will be marked instantly and so you will know straight away if you have passed or not. If you don't pass first time there's no need to worry. Unlimited resits at absolutely no additional charge are available so you can retake the assessment again as many times as you need to.
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