type: BadgeClass
id: https://api.badgr.io/public/badges/i14rW1T6Smakb_3C8ShHrA
name: Food Processing Sanitation Micro-Credential
image:
  id: https://api.badgr.io/public/badges/i14rW1T6Smakb_3C8ShHrA/image
description: This micro-credential recognizes and validates the learner’s successful completion of the University of Maine System (UMS) Food Processing Sanitation Pathway (Levels 1, 2, and 3). The learner completed training in Food Processing Sanitation. Learners developed practical food sanitation skills to help ensure the production of safe food. The learner completed hands-on sanitation training and demonstrated their knowledge and skills, and applied this knowledge in a food production setting. They completed a Sanitation Standard Operating Procedure (SSOP) and accompanying record documents. They received positive feedback from their workplace supervisor or UMaine faculty or staff as appropriate. Learners applied their learning in a work or university field experience setting as approved by University of Maine Food Safety faculty.
issuer: https://api.badgr.io/public/issuers/ArAvadq0TXWQX0GJZccfRQ
tags: sanitation
tags: good manufacturing practices (gmps)
tags: cleaners and sanitation
tags: sanitation standard operating procedures (ssops)
tags: food safety and sanitation
alignment:
  target name: Sanitation Standard Operating Procedures (SSOPs) - USDA
  target url: https://www.fsis.usda.gov/sites/default/files/media_file/2021-11/08a_IM_SSOP-student-12022019.pdf
alignment:
  target name: Good Manufacturing Practices (GMP) - FDA
  target url: https://www.fda.gov/food/current-good-manufacturing-practices-cgmps-food-and-dietary-supplements/good-manufacturing-practices-21st-century-food-processing-2004-study-section-1-current-food-good
criteria:
  narrative: **This badge acknowledges that learners:** - Successfully completed the University of Maine System (UMS) Food Processing Sanitation pathway (Levels 1, 2, and 3). - Successfully completed the University of Maine (UMaine) Cooperative Extension’s Food Processor Sanitation Level 1 and Level 2 courses, or completed the exam covering sanitation material and the hands-on sanitation laboratory experience within the UMaine’s FSN236 (formerly FSN512; updated January 2025) course and was determined to be competent by the instructor. - **Either** was mentored by UMaine Food Safety faculty and staff and led the development, implementation, and management of a food processing sanitation system, gained experience through a field experience course, **or** completed another relevant experience as approved by UMaine Food Safety Faculty/staff and received positive feedback from their supervisor or mentor. **The following skills and competencies were developed and assessed:** Interpretation of Good Manufacturing Practices (GMPs), generation and implementation of Sanitation Standard Operating Procedures (SSOPs) and accompanying records, including the ability to: - Ensure compliance with all specifications according to Food and Drug Administration (FDA) GMP protocols - Follow sanitation procedures, safety rules, and GMPs - Ensure all safety and quality guidelines according to GMPs and SSOPs - Adhere to GMPs while performing assigned duties - Maintain facility cleanliness - Clean and sanitize food processing equipment - Handle chemicals (including sanitizers) in the proper manner - Verify sanitation practices (adenosine triphosphate (ATP) swabs and allergen swabs) - Verify concentrations of cleaners and sanitizers, and to properly record sanitation reports **Evidence:** The learner: - Was assessed using a combination of quizzes, exams, and demonstrations of learning. - Demonstrated proficiency via a pass/fail hands-on SSOP implementation session, and submitted SSOPs and records documents …