Managing Disinfection and Hygiene
The Managing Disinfection and Hygiene training course will provide the learner 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.
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.
Who is this online Managing Disinfection and Hygiene course 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.
The aim of Managing Disinfection and Hygiene course is to give those responsible for the safe production of food the relevant level of knowledge required to establish effective procedures and food safety systems, whilst ensuring the HACCP (Hazard Analysis Critical Control Point) prerequisite for disinfection is effective.
Managing Disinfection & Hygiene Course content
This online course covers the following topics:
- The importance of disinfection and hygiene in the food industry
- Organisms and micro-organisms
- What bacteria needs to multiply
- How to control bacterial multiplication
- Different types of bacteria including harmful and ‘friendly’
- High risk foods
- Cleaning procedures
- What allergies are and the importance of preventing cross-contamination
- The importance of colour-coding
- An introduction to HACCP
- What PPE (Personal Protective Equipment) is required for specific tasks in the food industry
- How to clean and disinfect effectively
The average time required to complete the learning is approximately 2 hours, however the course is designed to go at the pace of the learner and can be completed in more time if needed.
The online assessment for the course consists of 30 multiple choice questions. In order to be successful, candidates must achieve a 75% pass mark (23 or above) to obtain the certificate.
Managing Disinfection & Hygiene Certification
On successful completion of the assessment, the candidate will be able to print/save their online Managing Disinfection and Hygiene certificate. In addition to this, an email is sent to the candidate containing a link to the certificate.
This is the simplest, most convenient way to achieve compliance. Also, a QR code has been added to the certificate, which can be scanned by a smartphone to establish the certificate’s validity.
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