Basics of Sanitation Short Course

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Using squeegee and hose


This course provides basic information about sanitation for food plants.  The course walks through the principles of sanitation, sanitation chemicals, employee practices, plant design, and other related topics.

Location & Date


Cost to Attend

Fee is $225 per person per day. This covers materials, instruction, refreshments, and lunch.

Cancellations Policy

Cancellations will be accepted until 7 business days to the course, and the registration fee, less $50 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,

Payment Policy

Your registration is not final until full payment is received. We accept credit cards for payment.

Basics of Sanitation Proposed Program*

7:30 am            Check-in
8:00 am Welcome & Overview

  • Basic Cleaning and Basic Sanitizers
  • Break, 10 minutes
  • Basics of Food Microbiology and Personal Hygiene
  • Chemistry of Foam
  • Lunch, 45 minutes onsite
  • Sanitary Design
  • Best Practices: Chemical Titration
  • Break, 15 minutes
  • Pre-Operation Inspections
  • Record Keeping

4:30 pm Q & A Session, Evaluation

Please email Cathy Blood, Event Coordinator, for questions regarding this training.
Please email Girish Ganjyal, Extension Food Processing Specialist, for content questions.