IUFoST-FSn-2: Food Sanitation - Cleaning and Maintenance of Equipment

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It is vital that any food business is kept in a clean and hygienic condition.  Within this module we will: a) Define the following terms: cleaning, detergent, disinfection, sanitiser, sterilisation. b) State the need for, and the benefits of, cleaning and disinfection. c) State the principles of systematic cleaning and disinfection. d) Explain the procedures and methods employed in cleaning and, if necessary, disinfecting equipment, work surfaces and premises. e) Explain the importance of choosing the right equipment for the informal sector in order to ensure safety and hygiene. (Module developed by SADC, the South African Development Community)

Term of Contents

  1. Introduction
  2. Cleaning Definitions
  3. Reasons for Cleaning
  4. Cost Effective Cleaning
  5. Disinfection
  6. The Cleaning and Disinfection Process
  7. When to Clean?
  8. Key Points
  9. Choice Equipment
  10. Maintenance of Equipment

 

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