Food washing and sanitation
In the food industry, washing and sanitizing are not optional: they protect consumer health, product quality, and the company's brand—and they are required by regulatory bodies. This training provides washers and sanitation personnel with the fundamentals for proper cleaning and sanitizing, in accordance with Good Manufacturing Practices (GMP) and HACCP principles. We are all responsible for this.
Who is this training for?
- Food Processing Washers and Future Washers
- Sanitation personnel in factories or processing workshops
- Sanitation Team Leaders and Supervisors
- Management wishing to establish a common language with its cleaning teams
Training objective
Enabling participants to understand why and how to clean and sanitize in a food environment: mastering the washing and sanitizing method, using the right products and accessories according to the color code, respecting hygiene rules, and creating a space where management, team leaders, supervisors and sanitation staff talk to each other, listen to each other and understand each other.
What you will learn
- Understanding why we clean: food safety (listeria, salmonella, etc.), quality, MAPAQ and CFIA requirements, and brand protection.
- Knowing the principles of good manufacturing practices (GMP), a basis of the HACCP system and the 5 M method (material, method, manpower, equipment, environment).
- Recognize food hazards — biological, chemical and physical — and the circumstances in which they occur.
- Apply the washing and sanitation method step by step: pre-wash, washing, rinsing, visual inspection, quality control, sanitation and maintenance of the HACCP record.
- Understanding the factors that influence washing success: type of residue, water quality and temperature, surface area, contact time, mechanical force and product concentration.
- Distinguish between thermal and chemical sanitation, and know the main sanitizers (chlorine, quaternary ammonium, iodine, peracetic acid), their particularities and their permitted concentrations.
- Respect the rules of personal hygiene and dress specific to the food industry.
- Choose and use the right tools according to the color code, wash surfaces at height, and prevent the most common non-conformities.
The training program
- Why clean? Food safety, quality and regulatory framework (MAPAQ, CFIA)
- Good Manufacturing Practices (GMP) and an introduction to HACCP
- Food hazards: biological, chemical and physical
- The 5 M method: materials, methods, manpower, equipment, environment
- The washing and sanitizing method, step by step
- Success factors for washing and sanitation
- Types of air fresheners and their safe use
- Personal hygiene and attire in a food environment
- Tools, color coding, and washing surfaces at height
- Common non-conformities to recognize and prevent
Included with the training
- Training manual
- Individual training certificate
- Practical exercises and learning through photos, videos and technical concepts
Practical training adapted to the field
The content draws on a variety of learning tools—photos, videos, technical concepts, and group exercises—and real-world case studies from the sector. It aims both to impart best practices and to create a shared vocabulary within sanitation teams.
Format
In-person training at our training room. Private group training is also available, directly at your factory or other premises.
