Sanitation Training North America

Sanitation Training

This Sanitation course provides a comprehensive foundation in modern food plant sanitation, designed to strengthen food safety, regulatory compliance, and operational excellence. Beginning with open plant cleaning principles, the course connects sanitation science to FDA FSMA and GFSI expectations, helping participants understand why sanitation matters and how effective programs prevent contamination, allergens, and microbiological risks.

Through practical modules covering drains and floors, allergens, biofilms, COP/CIP systems, environmental monitoring, and hygienic design, learners will explore real-world challenges, equipment options, verification tools, and case studies. The course emphasizes the five layers of sanitation, chemistry and process control, audit readiness, and continuous improvement - equipping sanitation, quality, and operations professionals with actionable knowledge they can apply immediately in food and beverage manufacturing environments.

Module One: Open Plant Cleaning, and Principles of Sanitation

• Sanitation Purpose
• The FDA (FSMA), GFSI & Sanitation
• Sanitation Challenges
• How Sanitation audits assist to improve program
• Types of Soils
• Steps of the Sanitation Process
• Cleaning Categories
• pH & Cleaning Chemistry
• Understanding the 5 Layers of Sanitation
• Foaming Considerations & SSOP Development
• Equipment options

Module Two: Drain and Floor Sanitation

• Drain design issues
• Use of a Drain Sanitation Cart
• Steps of Drain Sanitation Cleaning
• Equipment utilized in entire process

Module Three: Allergen Sanitation Principles and Case Studies

• Allergen background
• FDA (FSMA), GFSI updates
• Allergen Control Program:
• Allergen Facts & Sanitation Challenges
• Customer commitment to the 5 layers of sanitation
• Wet Sanitation & cGMPs: principles and objectives
• Verification Tools & Strategies
• Dry Sanitation & Allergens
• Where, Why & How
  7 Steps
• Challenges

Allergen Case Studies Part 2:

• Allergen Wet Sanitation Field Study #1(egg, & gluten(gliadin)
• Objectives
• Results
• Summary
• Allergen Sanitation Field Study #2 RTE
• Sampling
• Results
• Conclusions

Module Four: Biofilm Principles and Application Studies

• Background
• Niches and locales in Food plants
• Control and Remediation measures
• Applied Biofilm removal studies

Module Five: COP & CIP Sanitation Principles and Systems

• COP: Principles, best practices, and equipment options.
• CIP: Principles, best practices, and equipment options.
• Non-Closed Loop CIP:
  • Tunnel washers: Pan
  • Rack/ Cabinet Washers
  • Buggy Washers

Module Six: Environmental Monitoring Programs

• Why conduct Environmental Monitoring?
  • The Drivers for verification & validation of EM program.
  • Zone concept & Risk Assessment
• Sampling Frequency strategies & scenarios
• Soil, Microbial & Allergen Methodologies: Air sampling, Fogging and Fungal primer
• EM data interpretation: Remediation & Corrective actions
• Discussion of specific EMP control components

Module Seven: Hygienic Design Principles and Applications

• Market segments in Food & Beverage
• Hygienic Design Principles
  • Separation
  • Cleanability
  • Compatibility
  • Surface Construction, Design
  • Drainability
  • Joint & Framework
  • Utilities & Ventilation
• Examples of OEM hygienic design developments & benefits.
• Equipment Examples: Variety of equipment, discussion or design principles, flaws

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Our certification activities are provided by independent Certification Bodies, separately from any consulting activities. Impartiality is safeguarded by Eurofins Assurance’s relevant policies to avoid conflicts of interest.

The proposed training courses are independent of Eurofins Assurance’s audit and certification activities. Participation in and completion of a training course does not provide any advantage or guarantee of obtaining certification. The certification activities are managed by separate entities or teams in accordance with strict impartiality requirements.