Lesson 05 Equipment and Facility Cleaning and Inspection (PowerPoint)
This is a food processing sanitation and maintenance lesson (presentation) covering cleaning and sanitizing procedures, how to build a preventative maintenance program, Sanitation Standard Operating Procedures (SSOP), and the regulatory agencies that oversee the U.S. food system. It walks students through cleaning steps, heat and chemical sanitizing methods (dish machine, three-compartment sink, equipment), and the roles of agencies like FDA, FSIS, EPA, CDC, DHS, and DHHS.
At a glance
- Learning objectives
-
- Identify sanitation and cleanliness procedures
- Create a routine maintenance program
- Identify and maintain Sanitation Standard Operating Procedures (SSOP)
- Identify regulations and regulatory agencies used in the food processing industry