PNW0752

October 6, 2020

Cleaning and sanitation are critical to maintaining quality and safety in your food industry operation. This PNW helps food industry operations make cleaning and sanitizing programs part of their culture by discussing how to clean and sanitize surfaces safely and what to look for when choosing a sanitizer (how to read a label, plus other considerations). With profiles of three main sanitizer types, coronavirus advice and a list of helpful online resources, soon your employees will have the basic training information necessary to keep your operation running safely and profitably.

Authors: David Stone, Jovana Kovacevic, Stephanie Brown

6 pages