Sanitation Controls for Food Processing
Consistently using correct cleaning and sanitizing procedures in dairy and food processing plants is the foundation to producing high-quality, safe food. Sanitation Standard Operating Procedures (SSOPs) are detailed procedures specifying what to clean, how to clean, how often to clean, and the records used for monitoring. This bundle of food training support materials includes four laminated 5.5 x 8.5 inch flashcards, one laminated 8.5 by 11 inch poster, one 8.5 by 11 inch fact sheet, one 8.5 by 11 inch example, and one 8.5 by 11 inch introduction fact sheet.
Commercial dairy and food processing plants (management and employees)
Key sanitation concepts in food processing
Frequently Asked Questions
Multiple Options Available