Overview: Cleaning and sanitation programme are essential to control the hazards of microbiological and physical contamination of foods in the foodservice and food manufacturing facilities. To ensure that a facility and equipment are clean, sanitised and suitable for their intended use, management of the food business must draw up and operate a written sanitation programme and suitable cleaning procedure for all equipment surfaces and structures within the facility.Why should you Attend: The objective of this webinar is to make available to the participants proven cleaning methodology, good cleaning practices and effective sanitation procedure which have achieved reduced levels of contamination in finished products, leading to improved quality, fewer batch rejections and lower risk of product recall repeatedly. Attendees will have the list of tested and trusted chemicals suitable for use in the food industry, how to store, choose, dispense and make safe use of them. In addition, daily cleaning and sanitising method for specific equipment in the high and low risk areas will be discussed. Areas Covered in the Session:Reasons for cleaning and disinfectionCleaning methodologyGood cleaning practicesWhat should be disinfectedCorrect identification of chemicalsDispense and safe use of chemicalsSanitation procedureIdentification of potential niche environmentsThe requirements for personal protective equipmentSpillage proceduresControl and cleaning programme sheet for high and low risk areasClean-trace tests for hygiene monitoring