Cleaning & Sanitising Principles – GMP
Effective cleaning and sanitising are essential for food safety. This course provides practical training in cleaning fundamentals, validation, and verification to support a strong hygiene program.
This course covers the importance of cleaning and sanitising in food manufacturing, with a focus on regulatory requirements, hygiene principles, chemical selection, and common pitfalls. Participants will gain a practical understanding of cleaning procedures, documentation, and monitoring approaches that are essential for maintaining food safety compliance and supporting HACCP programs.
Industry best practice
There are no prerequisites.
This is for you if...
- You are responsible for cleaning and sanitising programs in a food or beverage facility
- You work in QA, Food Safety, Production, Operations, or Hygiene roles
- You need to strengthen GMP compliance and day-to-day hygiene practices
- You support audit readiness and corrective action close-out
- You want practical skills to improve cleaning effectiveness, verification, and consistency
Course Overview
Course Length
- ½ Day
Course Delivery
- In-house (at your facility for groups)
Course Modules
- Food Poisoning Incidence
- Biofilms
- Engineering and Zoning
- Cleaning and Sanitising Program
- Cleaning and Sanitising – Validation and Verification
Upon successful completion of this training, participants will be able to
- Understand the importance of cleaning and sanitising for food safety and regulatory compliance.
- Identify key differences between cleaning and sanitising – and why both are needed.
- Recognise common types of soil and how to remove them effectively.
- Select appropriate cleaning chemicals and equipment for different applications.
- Develop and implement effective cleaning schedules and standard operating procedures (SOPs).
- Monitor and verify cleaning effectiveness using visual, chemical, and microbiological methods.
- Understand the role of cleaning validation and verification in HACCP and allergen management.
- Apply good manufacturing practices (GMP) to enhance hygiene and prevent cross-contamination.
Qualification
- Non-accredited training
- Upon successful completion of assessment, a certificate of completion will be awarded
Who should attend
- This course is ideal for all Quality Assurance staff.
- For Production Team Leads there is the Supervisor Cleaning and Sanitising Practices Course (2 hr Course).
- For Production Team there is the Cleaning and Sanitation Practices course (1 hr Course).
- Please email us to organise this training for your staff.
- In-house
In-house Training
Ideal for teams of three or more. Our trainer delivers the session privately, either online or on-site, and tailors the content to your products, processes and part of the food industry. This format builds consistency across your team and allows for focused discussion on your real scenarios.
In-House Group Training
In-house Training for Your Team
In-house training is the most effective way to build capability across your team, especially when three or more people need the same course. We deliver the session privately for your business, either online or on-site, and tailor the content to your products, processes and part of the food industry. This gives your team the chance to ask focused questions and work through real examples that matter to your operations.
We can train groups of up to 20 people however slightly smaller is ideal for discussion, engagement and hands-on learning.
- Submit the form below
Tell us about your business, the course you are interested in and the number of people you would like trained. - We review your needs
Our team looks at your products, workflows and any specific challenges you want covered. This helps us tailor the session, so it is practical and relevant. - Receive a tailored quote
Once we understand your requirements, we send you a clear quote outlining the delivery options, timing and any customisation you may want. - Training delivered your way
Your session is delivered by an experienced Quality Associates trainer who understands your section of the industry and brings real-world examples to the room. - Ongoing support
After the training, we are available to clarify any questions or next steps, so your team can apply the learning with confidence.
Why choose in-house training?
- Tailored to your products and processes
- Consistent understanding across your entire team
- Focused discussion on your real scenarios
- Efficient and cost-effective for groups of three or more
- Engaging delivery that builds capability quickly
Once you complete the form below, we will come back to you with a tailored quote and recommended approach for your team.
For All Training Enquiries
- ABN: 43 686 877 167
- Training ABN: 43 606 932 165
- RTO Number 41341
FAQs about the course
Is this course suitable for people new to food manufacturing?
Yes, the course is designed to provide practical and foundational knowledge that is valuable for both new staff and experienced team members.
Does the course cover cleaning validation and verification?
Yes. Participants will learn the difference between validation and verification, and how to apply both effectively in a food safety context.
Will I learn how to choose the right cleaning chemicals?
Yes. The course includes guidance on selecting cleaning agents based on soil type, surface compatibility, and food safety needs.
How is cleaning effectiveness verified in GMP?
Verification is done through visual checks, ATP testing, microbiological swabs, and routine audits to ensure procedures are followed correctly.
Why is this course important for food businesses?
Effective cleaning and sanitising are critical to preventing food contamination, ensuring product safety, and maintaining consumer trust. This course equips your team with essential knowledge to reduce microbial risks, design effective sanitation programs, and meet audit or regulatory expectations. Poor hygiene practices are one of the causes of recalls, this training helps prevent that.