Sanitation Control
Participants will explore key topics such as sanitary equipment and facility design, cleaning and sanitizing procedures, personnel hygiene, and documentation. The training supports alignment with FDA regulations under 21 CFR Part 117 and Global Food Safety Initiative (GFSI) recognized schemes. While this course builds knowledge and supports audit preparedness, it does not replace regulatory inspections, nor does it serve as legal or certification authority.
Course Description
This course offers essential training in sanitation control practices for food facilities, following guidance from the United States Food and Drug Administration (FDA) and current industry best practices. It is a foundational element in any food safety management system.
Who should attend and benefit from taking the Course
This course is intended for sanitation team members, quality assurance staff, plant supervisors, maintenance personnel, and food safety managers. It is ideal for those responsible for cleaning procedures, hygiene programs, and compliance with regulatory and audit standards.
Topics Students Will Learn
Participants will learn how to implement and maintain effective sanitation practices in accordance with the United States Food and Drug Administration (FDA) regulations under 21 CFR Part 117 and industry expectations from Global Food Safety Initiative (GFSI) programs.
Introduction to sanitation as a prerequisite for food safety
Facility and equipment sanitary design principles
Cleaning and sanitizing procedures and chemical controls
Personnel hygiene and zoning practices
Pest prevention and environmental monitoring
Water quality and utility management
Scheduling and documentation of sanitation tasks
Sanitation Standard Operating Procedures (SSOPs)
Verification and validation of cleaning effectiveness
Role of sanitation in regulatory compliance and audit readiness
Certificate
Certificate of Completion provided. This course is designed to support internal food safety training goals and GFSI-aligned sanitation standards. It is not a substitute for regulatory inspection, legal advice, or third-party certification.
Frequently Asked Questions
Yes. Our courses are accredited under recognized food safety standards (ANSI-CFP, International HACCP Alliance, etc. depending on course) and prepare you for official certification exams.
Yes. Every course is available in both English and Spanish — just let us know your preference when booking.
Most of our courses are completed in a single session, typically between 4 and 8 hours depending on the course, with same-day certification available.
Yes. We can bring this course to your facility anywhere in Florida, with no limit on the number of employees.
No special preparation is required. Just bring a valid photo ID; all course materials are provided.
Yes. We offer group rates for teams of 5 or more — contact us for a custom quote.
Ready to get certified?
Book your course or request an audit today — same-day certification available. Serving restaurants and facilities across Florida.