Food Plant Sanitation Training
When it comes to your sanitation department staff, it is important to both ensure that all employees receive appropriate sanitation training and to provide good examples by embodying the practices and the motivation for proper sanitary procedures.
Food Safety Sanitation provides the food and beverage industry with on-site training for a range of topics:
- Hazard Analysis and Critical Control Points (HACCP)
- Clean in Place (CIP) Systems
- Food Safety Modernization Act (FSMA) Compliance
- Good Manufacturing Practices (GMPs)
- Training for Sanitation Managers
- 7-Steps Cleaning Process
- Chemical Safety Training
We also provide certification training to assist your plant with achieving a number of Food Safety Certifications, including those approved by the Global Food Safety Initiative (GFSI):
Here at FSS, we understand the importance of a well-trained team in supporting a comprehensive plant sanitation program. Contact us today if you are committed to producing safe, high-quality food products.
Download pricing information for our Sanitation Training programs.
The Importance of Training in Sanitation
Many companies have learned the hard way that an inadequate food plant sanitation program can have expensive, even fatal consequences.
Brands that have been painstakingly built over decades have been damaged, sometimes beyond the possibility of recovery, by a single instance of food-borne illness being traced back to their processing plant.
You need to have a plan, but you also need qualified staff to ensure it is carried out properly. This begins with proper sanitation training – Contact Food Safety Sanitation to get started: 1-888-783-5908
Training & FSMA Preventive Control Guidelines
The FDA has been promoting food safety in the U.S. now for over a century. In recent times, this has largely consisted of periodic inspections of production facilities, educating/informing the public, enforcing regulations, and responding to outbreaks of foodborne illness.
Under the Food Safety Modernization Act (FSMA), however, the agency will be putting an even greater emphasis on preventing outbreaks in the first place. Over the next year or so, Preventative Controls will bring the training of staff and development of sanitation plans to the forefront for businesses in the food and beverage industry.