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Basics of Sanitation Short Course & Current Good Manufacturing Practices

 

Using squeegee and hose

Overview:

This course provides basic information about sanitation for food plants. The course walks through the principles of sanitation, sanitation chemicals, employee practices and other related topics. The course is specifically targeted to sanitation line workers.

Cancellations Policy

Cancellations will be accepted until 5 days to the course, and the registration fee, less $15 will be refunded. After that time, no refunds will be made for cancellations.

Substitution Policy

Substitutions will be allowed at any time. For additional information please contact our office at 509-335-2845, blood@wsu.edu.

Payment Policy

Your registration is not final until full payment is received. We accept checks, Visa, and Mastercard for payment. Please send check payments prior to beginning of the course. Checks need to be payable to ‘Washington State University’ and mailed to PO Box 646376, Pullman, WA 99164, Attention: Cathy Blood.  Course materials will only be available for paid attendees.

Basics of Sanitation and Current Good Manufacturing Practices Proposed Program*

Day 1
7.30 a.m. to 8.00 a.m. Check-in or Onsite Registration
8.00 a.m. to 8.10 a.m. Introductions and Kick-off
8.10 a.m. to 8.30 a.m. Overview of the Course and Importance of  Sanitation in Food Safety
8.30 a.m. to 9.20 a.m. cGMPS Overview
9.20 to 9.30 a.m. Coffee Break
9.30 a.m. to 10.30 a.m. Basics of Food Microbiology
10.30 a.m. to 11.30 a.m. Personnel: Health & Hygiene
11.30 a.m. to 12.30 p.m. Lunch Break – Provided
12.30 p.m. to 1.30 p.m. Basics of Sanitizers
1.30 p.m. to 2.30 p.m. Equipment and Utensils Cleaning & Sanitary Design
2.30 to 2.45 p.m. Coffee Break
2.45 to 3.45 p.m. Basics of Cleaning and Sanitation
3.45 p.m. to 4.45 p.m. Building Sanitation Procedures (SSOP)
Day 2
8.00 a.m. to 9.30 a.m. Basic CIP & COP
9.30 a.m. to 10.30 a.m. Allergen Management
10.30 to 10.45 a.m. Coffee Break
10.45 to 11.45 a.m. Sanitation Chemical Titration Testing – Best Practices
11.45 a.m. to 12.30 p.m. Lunch Break – Provided
12.30 p.m. to 1.30 p.m. Stainless Steel Care & Protection
1.30 to 2.30 p.m. Warehousing, Storage, Raw Materials and Finished Products
2.30 to 2.40 p.m. Coffee Break
2.40 to 3.40 p.m. Hand Washing
3.40 to 4.00 p.m. Cougar Gold Cheese Drawings, Evaluations and Attendance Certificates.

 

 

Please email Cathy Blood, blood@wsu.edu, for questions regarding this training.