Food safety starts with strong sanitation. In Food Sanitation Basics, you’ll learn how to protect people, products, and your facility through best-in-class practices: identifying hazards, handling chemicals safely, writing SSOPs, complying with federal regulations, and managing pests with proactive strategies. You’ll also take Virtual Field Trips inside two commercial kitchens to see sanitation principles in action, exploring real-world cleaning, pest prevention, and compliance systems that keep food safe from start to finish. Whether you’re new to food processing sanitation or looking to reinforce your skills, this course gives you the tools, confidence, and mindset to keep operations safe, compliant, and inspection-ready. 

What You Will Learn:

• How microorganisms affect food safety and what you can do about them
• Correct cleaning, sanitation, and GMP (good manufacturing practices) techniques
• Safe use, storage, and disposal of chemicals and sanitizers
• How to write and implement SSOPs (Sanitation Standard Operating Procedures) for your facility
• The sanitation regulation requirements of the United States Department of Agriculture (USDA) and Food and Drug Administration (FDA) and how to prepare for inspections
• Integrated pest management (IPM) in food-processing environments
• Real-world sanitation practices observed during the Virtual Field Trip to two commercial kitchens