Which of the following is NOT excluded from the training for personnel responsible for sanitization procedures?

In the context of HACCP training, personnel responsible for sanitization procedures must have a comprehensive understanding of several important aspects of sanitation. The training typically includes information on water treatment chemicals (to ensure proper sanitation), monitoring of disinfectant levels (to maintain effective sanitation), and temperature considerations (which affect the efficacy of sanitizing processes).

The daily usage of paper towels and hand soap is generally considered routine knowledge rather than specialized training. While it is important for staff to be aware of these items in their day-to-day operations, they do not require specialized training in the same way as the other options. This is why this choice is not typically excluded from training—it is a basic operational task rather than a critical control related to sanitation.

Understanding the nuances of hazardous materials, monitoring procedures, and temperature control is essential for maintaining food safety and hygiene. This ensures all staff members are equipped to handle sanitization effectively and comply with safety regulations.