Housekeeping & Hygiene

This course complies with the BRC Global Standards for Food Safety Issue 7

This course covers the requirements of the fundamental requirement of 4.11 Housekeeping and Hygiene, from clauses 4.11.1 to 4.11.6.

The course gives an overview of how to meet the requirements as well as

  • Reasons for Cleaning
  • Food Contact Surfaces
  • Detergent
  • Disinfectant
  • Stages of a Hygiene Clean
  • PPE
  • Chemical Safety
  • Dry Cleaning
  • Foam Application
  • Boil Outs
  • Cleaning Equipment
  • Cleaning Methods
  • Designation of Product Risk Zones
  • Premises and Equipment
  • Cleaning Practices
  • Cleaning Sequence for an Area
  • Developing Written Procedures
  • Monitoring Cleaning Programs
  • Cleaning performance limits
  • Training and Resources
  • Cleaning inspection and sign off
  • Visual Inspections
  • Validation & Verification
  • Why we need to strip equipment down
  • Dismantling Equipment
  • Results of Monitoring
  • Corrective Action
  • Cleaning Equipment
  • Results of Poor Hygiene

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