Course Objectives:
This course has been developed to provide cleaning staff with an understanding of:
- a complete cleaning program
- effective cleaning in the workplace
- the effects of cleaning and hygiene standards on product safety and quality
The course aims to give cleaning staff an understanding of their impact on the overall quality and safety of the product, the reasons for following cleaning procedures and the resulting problems from poor cleaning practices.
By the end of this course, the participant will be able to:
- understand the reasons for developing cleaning programs/schedules
- understand the elements of an effective cleaning program
- understand how the cleaning work they do contributes to the control of food safety and quality hazards
This will be achieved by using a training plan incorporating these important topics:
Including brief history of sanitation, review of conditions for microbe growth, potential hazards arising from poor cleaning and sanitation.
- Elements of an effective cleaning program
Cleaning (tools, techniques, use of detergents), sanitising (methods, effect on microbes, use of chemical sanitisers), effective use of chemicals, sanitation (waste management, housekeeping, pest control).
Cleaning and hygiene standards, chemical contamination, testing and verification of effective cleaning, effects of poor hygiene standards on the product and the customer.
General Information:
The course will be conducted in a relatively informal manner and reference workplace cleaning schedules, chemicals and associated documentation. Participants will be provided with a set of indexed course notes (colour) and will be provided with an assessment Workbook. Participants are also requested to complete a Feedback form.
All participants attending the course will receive a Certificate of Attendance listing the topics covered.
All participants who complete the assessment Workbook from the course will be issued with a Certificate of Completion listing the topics covered and any documentation required for RPL purposes.
For those participants who require accredited training, please contact us to arrange for a customised assessment plan and quote to achieve a Statement of Attainment for the unit FDFZCSCS2A – Clean and sanitise equipment and/or THHGHS02B – Clean premises and equipment from Certificate II in Food Processing (FDF03) and Certificate II in Hospitality (THH02).
DURATION: 4 hours (intensive)
COST: $ 165.00
Note: the cost applies per person, the training is conducted on site and includes GST of 10%. Please contact us for information regarding discounts that are available for groups.
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