GMP -Cleaning & Sanitising Principles
This course provides an understanding of good food manufacturing cleaning and sanitising principles and practices.
1/2 day course
Taught by Industry Experts
Gain Real World Skills
This course covers how detergents work, the difference types of sanitisers, chemical usage, correct cleaning flow, personal protective equipment (PPEs), safety data sheets (SDSs) and more.
For Production Team Leads there is the Supervisor Cleaning and Sanitising Practices Course (2 hr Course)
For Production Team there is the Cleaning and Sanitation Practices course (1 hr Course)
Please email us to organise this training for your staff.
- Understand the Sources of Food Poisoning Incidences
- Know how Microbes Grow and their Biofilms
- Engineering and Zoning to Reduce Food Contamination
- How to design a Cleaning and Sanitation Program
- Cleaning and Sanitising – Validation and Verification
Upon successful completion of assessment, a certificate of completion will be awarded.
This course is ideal for all Quality Assurance staff.
For Production Team Leads there is the Supervisor Cleaning and Sanitising Practices Course (2 hr Course)
For Production Team there is the Cleaning and Sanitation Practices course (1 hr Course)
Please email us to organise this training for your staff.
There are no Prerequisites
Does this course have any assessment requirements?
This course has a short test designed to reinforce the key skills and knowledge outcomes and is required to achieve a certificate of completion
How do I access my certificate?
Your Statement of Completion will be sent to you upon successful completion and payment
To whom do I contact in case of any query regarding any of the courses?
For any course-related queries, please email customer support at training@qualityassociates.com.au
Do I need access to a workplace to complete the assessment requirements for this course?
No, all assessments are included in this course.
What other courses are relevant to this course?
There are a range of other courses that are relevant to this course and food safety. These include: Principles and Applications of HACCP, Allergen Management, Statistical Process Control, Pest Control, Implementing Foreign Body Controls,
- Principles and Applications of HACCP
- Allergen Management
- Statistical Process Control
- Pest Control
- Foreign Body Identification and Control
Choose Your Delivery Mode
Pick a delivery mode that best fits your schedule and goals. Secure your place now.
Continue your Professional Development with these popular courses for Quality Assurance Staff
Allergen Management
The major cause of recalls in Australia is undeclared allergens. This Allergen Bureau designed course provides attendees with an understanding of allergens, the risks associated with mismanagement and how to implement an allergen management program.
GMP - Foreign Body Identification and Control
Foreign bodies in food products are a major cause of customer complaints and recalls.
GMP - Pest Control
This course provides best guidance on setting up and maintaining an effective pest control program.
What Our Customers say
The training was extremely beneficial and has assisted us in initiating facility and process modifications, now that there is a better understanding across the teams of how listeria behaves. This course was particularly helpful in giving people context around this microbe and also the confidence in understanding what they can do in their everyday role to help manage the risks.
- Phoebe Dowling, National Quality Manager, Simplot