• Interpret basic food microbiology
  • Use Cleaning Methods
  • Handle allergenic ingredients during a cleaning
  • Interpret Cleaning and Sanitation as a PPR program and its relationship with ISO 22000
  • Interpret cleaning chemistry
  • Use adequate concentrations
  • Interpret International Standards for the use of Direct Contact Sanitizers
  • Validate a production line depending on your requirements
  • Includes real practice sessions in the course


Learn the main factors for the development and implementation of a cleaning and disinfection program, as well as the preparation of the validation protocol for cleaning with the purpose of mitigating microbiological and allergenic hazards, as well as its adaptation as a Preventive Control in the Safety Plan Food (HARPC).


-Cleaning and Disinfection -Cleaning and Disinfection as a Preventive Control within a FSMA Food Safety Plan -Cleaning and Disinfection – Mexican legislation -Cleaning and disinfection and its relationship with microbiology and allergenic ingredients. -Basic Microbiology Concepts -Introduction to food microbiology -Foodborne diseases -Biocapas -Allergen Ingredients -Involvement of allergenic ingredients in cleaning -Incidents and recalls of product from the market

-Cleaning and Disinfection as a Prerequisite Program -Guidelines in the Codex Alimentarius -ISO / TS 22002-1 -Plant Cleaning and Disinfection Manual -6 universal steps for successful implementation -Operating Procedures and Cleaning Standards (SSOP’s) -Minimum guidelines in the construction of an SSOP and a Master Cleaning Plan -Cleaning Chemistry -5 Factors that affect cleanliness -Components of detergents in the food industry -Surfactants, Chelants / Disinfectants

-Plant Cleaning and Disinfection -SSOP’s – Plant Cleaning / Sanitation / Video -Cleaning methods -Manual – Wet -Semi automatic wet -Dry, COP, CIP, ACS -Practical session: The engineering area aims to buy a new line, however it is necessary to determine the cleaning method to be used according to certain conditions. -Concentrations of Disinfectant Solutions -FDA regulation -Guidelines for purchase and use -Concentration checks -Cleaning tools -Good practices on the use of cleaning utensils -Management and documented control

-Sanitary Equipment Design -Introduction on the factors that affect a cleaning validation -Basics for proper equipment sanitary design -Monitoring and Verification of the cleaning execution -Records, Responsibilities, Verification, Cleaning matrix, Pre-operational inspection, Corrections, Internal audits, Corrective actions, Improvements -Validation -Type of validation -Expectations of a validation -Validation Protocol -Validation Plan (Manual and Mechanics) -Execution of the validation -Registration and documentation -Risk Factors During a Validation -Common mistakes -Choice of microorganisms as indicators and Lab analysis. -Cleaning methods

-The participant receives a diploma for their full attendance at the session -Proof of work skills DC-3 (STPS)

  • Time

16 hours

  • Schedule

Day 1: 9:00 am - 6:00 pm

Day 2: 9:00 am - 6:00 pm

* Consult place and date of availability


16 hours to provide the participant with the knowledge and techniques used in the food industry to establish an adequate Cleaning and Sanitation program and thus prepare this for a validation, whether microbiological, extension of production times or reasons for using allergenic ingredients.

Suggested to

  • Laboratory Analysts
  • Responsible for the Food Safety program
  • Managers and Heads of Quality and Safety
  • Production Supervisors
  • Responsible for the Cleaning and Sanitation program
  • Universities

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