Cleaning and Sanitation Basics
This one-day short course is an introduction to cleaning and sanitation in food and dairy processing operations.
- Basic Microbiology
- Characterization of Process Soils
- Basic Sanitation Chemistry and Water Quality
- Cleaning Methodologies
- Master Sanitation Schedules
- Monitoring and Verification of Cleaning
- Regulatory Basics and Recordkeeping
Who Should Attend?
This course is designed for those who are either new to the food industry or looking to enhance their skills related to cleaning and sanitation, including plant supervisors, operation managers, quality and sanitation team members, engineers, and equipment manufactures. There are no prerequisites for this course.
The cost to attend is $259 per person by the registration deadline of October 2. This fee covers instruction, manual, lunch, and certificate. After the deadline, the registration cost is $309. Optional parking passes are $8 per day. If parking on the OSU campus, a parking pass is required.
Please do not make travel arrangements until you receive a confirmation email from email@example.com.
Upon successful completion of the course, participants will receive a certificate of completion that presents 7.75 CE hours, approved by the Ohio Department of Health.
Class sessions are held on The Ohio State University campus. Room Location TBD.
There are many nearby hotels on Olentangy River Rd. A few that include shuttle to OSU are Fairfield Inn & Suites, Holiday Inn Express & Suites, and Springhill Suites. Additional options can be found here: go.osu.edu/hotels.
Cancellations must be received before October 9 to receive a partial refund. There is a $50 cancellation fee. No refunds will be given for cancellations after October 9 or for no-shows.
In the event of a low attendee registration or weather emergency, the Food Industries Center will reschedule or cancel the course. If a course cancellation occurs, a refund will be given in the amount of the registration fee.
Substitutions are permitted, but please notify us as soon as possible so that materials can be properly identified.