Module 2: Cleaning and disinfection - theory and practice

Benefits of attending

Cleaning and disinfection of processing equipment and environmental surfaces is the major control measure in preventing product contamination, particularly in ready-to-eat (RTE) foods.

This course provides an understanding of the potential routes of product contamination from the food manufacturing environment, and an insight into the research that underpins current hygiene practices. The course builds on the selection of appropriate cleaning and disinfection methods and chemicals, the development of cleaning schedules and the assessment of the programme´s efficacy to provide sufficient training for delegates to design and manage effective sanitation programmes. There is also the opportunity to reinforce the theory with practical exercises.

The course is applicable for technical and quality managers, hygiene managers and anyone supplying equipment or chemicals to the food industry.

The course will be a mix of lectures, practical sessions and discussions incorporating the use of the cleaning design aspects of the EHEDG Training Toolbox. The course is supported with presentations by JohnsonDiversey.

Course content

• Routes of contamination
• Hygienic design of cleaning equipment - practical session
• Cleaning and disinfection chemicals
• Cleaning of open and closed systems - key aspects for consideration
• Sanitation manuals and cleaning schedules - for different types of process equipment
• Validation of sanitation programme performance
• Legislation

"A course designed to give those responsible for the successful cleaning and disinfection of food processing environment the knowledge and skills necessary to design and achieve effective sanitation programmes. A hands-on experience."

Karen Middleton – Event Director

Further information

For further information or to check availability contact the Training Department on +44 (0)1386 842104 or