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<p><strong>Category</strong>: Essential<br /><strong>Level</strong>: Basic<br /><strong>Languages Available</strong>: Brazilian Portuguese, English, Dutch, French, German, Italian, Polish, Spanish.</p>
<p><strong>Course Modules: </strong></p>
<ol>
<li>Basic hygiene and cleaning concepts</li>
<li>Cleaning chemistry</li>
<li>Food Microbiology</li>
<li>Disinfection (Sanitation)</li>
<li>Monitoring and Documentation</li>
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<p><strong>Course Description:</strong></p>
<p>The <strong>Principles of Hygiene and Sanitation in Food and Beverage Processing</strong> course is an introduction to, or refresher of, the fundamental cleaning and sanitation requirements in food and beverage processing to achieve a good level of hygiene and introduces advanced concepts such as microbiology. The course is a foundation for all of our other training courses and is recommended to be completed before any of the more advanced courses.</p>
<p>The fundamental principles are explained in a concise way to explain why and how we clean before exploring how hygiene chemicals work and how hygiene procedures should be managed, monitored and documented.</p>
<p><strong>Suitable For:</strong></p>
<ul>
<li>New employees in food and beverage production areas.</li>
<li>All employees concerned with the production of food and beverages.</li>
<li>Learners who are intending to take other <a href="/en/products-and-services/food-and-beverage-production/knowledge-based-services/hygiene-academy/">Hygiene Academy courses.</a></li>
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<p><a href="https://hub.diversey.com/diversey-food-and-beverage-contact"><img style="display: block; margin-left: auto; margin-right: auto;" src="/globalassets/images-fb/courses/hygiene-academy-enterprise.jpeg" alt="" width="600" height="200" /></a></p>
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<p><strong>Learning Objectives:</strong></p>
<p>Each of the five modules course has its own objectives. By the end of the series, learners will understand:</p>
<ul>
<li>Why we clean and the consequences of not cleaning</li>
<li>The types of microorganisms related to food and beverage production, the impact they have and how to control them</li>
<li>The difference between detergents and disinfectants and how they work</li>
<li>How to safely use cleaning chemicals</li>
<li>Why and how to monitor cleaning and how to measure performance</li>
<li>How and why cleaning should be documented</li>
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<p><strong>Course Accreditation:</strong></p>
<p><a href="https://cpduk.co.uk/directory/profile/diversey-europe-operations-bv" target="_blank" rel="noopener">This course has been certified by The CPD Certification Service</a></p>
<p><img style="display: block; margin-left: auto; margin-right: auto;" src="/globalassets/images-fb/courses/cpdmemberlogo-web.jpg" alt="" width="191" height="183" /></p>
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