All food manufacturers must have an effective cleaning and sanitation program in place to ensure the production and delivery of safe food products. This course will give you the knowledge to enable you to work with a team on-site to implement this in practice.
How will I benefit?
This course will help you:
- Understand the importance of cleaning and sanitation
- Identify hazards in your business
- Look at hygienic design of equipment and the manufacturing environment
- Select the correct chemical and create a cleaning management system
Who should attend?
- Production managers and supervisors
- Food safety and quality teams
- Operations managers and supervisors
- Technical managers and supervisors
What will I learn?
Upon completion of this training, delegates will be able to explain:
- The language used and the purpose of cleaning and sanitation
- The food safety risks associated with plant design and the cleaning management system
- The considerations when selecting a cleaning chemical
- The benefits of good hygienic design in equipment and buildings
- How to manage waste inside and outside the plant
- What is included in a cleaning management system
- The different cleaning methods and different types of cleaning equipment
- The risks of zone cleaning
- The principles of conducting a Cleaning Validation
- How to verify the cleaning management system routinely, including swabbing and carrying out investigations
What is included?
An internationally recognized BSI Training Academy certificate.
Prior knowledge and learning
Delegates are expected to have general knowledge about food safety.
