Cleaning in the Food Industry Training Course
Our online Cleaning in the Food Industry Training course is perfect for those responsible for ensuring an effective cleaning routine is practiced. Good cleaning systems are part of the prerequisites for any HACCP system.
Cleaning in all food establishments should be thorough and systematic and the day to day practice of cleaning may be external, i.e. contracted out, carried out by internal company cleaners, or by food workers being responsible for their own areas. However this vital work is done, clean areas are the responsibility of managers and supervisors. Cleaning is a science. It is not an easy job to clean effectively, and both those who clean and those responsible, must ensure the work is done well. Clean premises are a legal obligation and they will prevent contamination to food and help increase profits.
"Housekeeping and cleaning systems shall be in place which ensure appropriate standards of hygiene are maintained at all times and that risk of contamination is minimised" – Salsa, audit standard Issue 3
- Meet the UK training requirements for food handlers
- 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 Cleaning in the Food Industry Training for?
This online course is aimed at everyone in the food industry who cleans, or who is responsible for ensuring that effective cleaning is carried out, either at their own work area or who is a dedicated cleaner.
Everyone who ever cleans needs to understand the principles behind the science and cleaning procedures needed in the food industry.
Cleaning in the Food Industry 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 Cleaning in the Food Industry 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)
The aim of this online Cleaning in the Food Industry Training course is to give you a good understanding of how to clean effectively, without harm.
On completion of the course, you should be able to:
- Identify the importance of cleaning
- Identify the purpose of HACCP and its origins
- List the requirements of food premises for cleaning purposes
- Identify the properties and methods of dishwashing
- Explain the terms ‘CIP' and ‘clean as you go'
- Explain the role CoSHH plays in the food industry
- Recognise hazard pictograms
- Identify the reasons for cleaning clothing and PPE
- List the chemical storage principles
- Identify the difference between HAZARDS and RISK
- List the HSE 5 points to a risk assessment plan
- Recognise common chemicals used in the food industry
- Identify the importance of colour-coding
- Recognise cleaning procedures
- Identify the roles of cleaning personnel, in house and contract
- Explain what cleaning schedules are
- Identify the importance of correct storage of cleaning equipment and waste disposal
Training Course Content
This course is made up of the following modules:
An Introduction to Cleaning in the Food Industry
This section introduces the learner to the course. Clean premises and equipment are probably the most important factor in achieving good wholesome food. Understanding cleaning and cleaning methods are vital.
Module 1 - Removing Hazards through Cleaning
This module concentrates on food premises and how the design and layout of a building are important to allow sufficient movement of staff and storage that follows HACCP (hazard analysis critical control point) principles.
It also looks at clean in place (CIP) and clean as you go methods are highly important and often the best practice.
Module 2 - Using Cleaning Chemicals Safely
This section of the course covers the different types of cleaning chemicals and energies that can be used when cleaning. Gaining an understanding of these chemicals and what they do is essential when conducting any cleaning task.
Health and safety practices should always be maintained when using cleaning chemicals; this module looks at the risks and hazards surrounding cleaning chemicals, including COSHH (control of hazardous substances.)
Module 3 - Safety Cleaning Procedures
In this final section, you will cover what cleaning procedures are to be undertaken, before or during any cleaning activity. It also looks at the importance of using safety data sheets and maintaining a colour-coding system to prevent contamination to food. Alongside this, it also looks at the six-stage cleaning procedures and how to conduct a cleaning schedule.
Finally, this module considers how people or staff members can be considered as food safety hazards themselves. This means that taking extra precautions when cleaning within food premises, such as maintaining good personal hygiene and washing hands thoroughly.
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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