Dairy Manufacturing Online Certificate: Module 9 - Cleaning and Sanitation Course

In module 9, we will be looking at the importance and challenges of cleaning and sanitation of equipment and processes in dairy manufacturing.

Module 9 Course Overview

Cleaning and Sanitation are critical elements of producing safe and high quality dairy products. This module is important to understand the principles and aims of cleaning and sanitation in the production of dairy products.

We will learn basics of fouling (deposit) and its definition, the importance of biofilms, cleaning and disinfection, principles of cleaning, definitions, and cleaning procedures.

Learning Outcomes

After successful completion of this module, you will be able to:

Describe the basics of fouling (deposit) formation as well as importance of fouling.
Identify the typical dairy residues and describe the ways to remove them.
Discuss the principles of cleaning and disinfection and describe cleaning procedures.

Referred modules:

Module 8: Good Manufacturing Practices
Module 10: Food Safety Systems and Culture

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2 hours

Online

$75/ $50 for OR, WA, and CA residents

75

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Dairy Manufacturing Online Certificate: Module 1 - Introduction to Dairy Production and Processing Industry

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Dairy Manufacturing Online Certificate: Module 2 - Dairy Chemistry and Physics

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Dairy Manufacturing Online Certificate: Module 3 - Dairy Microbiology

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Dairy Manufacturing Online Certificate: Module 4 - Fluid Milk I

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Dairy Manufacturing Online Certificate: Module 5 - Fluid Milk II

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Dairy Manufacturing Online Certificate: Module 6 - Common Dairy Equipment

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Dairy Manufacturing Online Certificate: Module 7 - Packaging

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Dairy Manufacturing Online Certificate: Module 8 - Current Good Manufacturing Practices

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Dairy Manufacturing Online Certificate: Module 9 - Cleaning and Sanitation

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Dairy Manufacturing Online Certificate: Module 10 - Food Safety Systems and Culture

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Dairy Manufacturing Online Certificate: Module 11 - Regulations and Standards for Dairy

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Dairy Manufacturing Online Certificate: Module 12 - Sustainable Dairy Processing

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Dairy Manufacturing Online Certificate: Module 13 - Membrane Filtration Process

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Dairy Manufacturing Online Certificate: Module 14 - Concentration, Evaporation, Drying

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Dairy Manufacturing Online Certificate: Module 15 - Supply Chain Management for Non-Dairy Ingredients

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Dairy Manufacturing Online Certificate: Module 16 - Quality Systems and Finished Product Quality

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Dairy Manufacturing Online Certificate: Module 17 - Basic Cheese Making

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Dairy Manufacturing Online Certificate: Module 18 - Specialty Cheese Making

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Dairy Manufacturing Online Certificate: Module 19 - Grade A Cultured Dairy Products

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Dairy Manufacturing Online Certificate: Module 20 - Dried Dairy Products I (Milk and Whey Powders)

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Dairy Manufacturing Online Certificate: Module 21 - Dried Dairy Products II (WPC, WPI, Lactoferrin, Casein)

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Dairy Manufacturing Online Certificate: Module 22 - Ice Cream

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Dairy Manufacturing Online Certificate: Module 23 - Cream and Butter

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Instructors

Sheri Cole

Sheri Cole is assistant professor, dairy extension and sustainable food manufacturing, Oregon State University. She's a highly accomplished R&D, Food Safety and Quality executive with extensive Fortune 500 business and technical experience. She's passionate about food and how to integrate innovative ideas from the culinary world into the retail food space.

Marc Bates

Lead Instructor for Preventive Controls for Human food.
Prior- In the last 50 years I have always worked in, at or for a company that makes cheese. Food Safety auditor/consultant work during the past 17 years as well.

Zeynep Atamer

Zeynep Atamer is an Extension Dairy Processing Specialist.

Past Students' Work

Take a look at some recent projects our students have created.