FOOD SAFETY FOR ENGINEERS
A Two Day Course
Course Outline
For
Food company engineers and maintenance personnel.
Purpose
To enable course members to:
- Identify potential food safety problems
- Minimise food safety hazards from maintenance activities
- Develop codes of practice for maintenance activities
- Design and construct food-safe equipment
Content
- The importance of food safety
- Legal requirements
- Customer requirements
- Identifying potential food safety problems
- Physical contamination
- Chemical contamination
- Bacterial contamination/growth
- Allergens
- The design and construction of food equipment
- Codes of practice for maintenance activities
- The design and construction of food equipment
- Pest Control
- Personal hygiene standards
- An introduction to HACCP
- Factory inspection
- Review of inspection findings and recommendations
- Close
In-Company Courses
This course is designed to be held in-company on a food
manufacturing site. It is highly participative and is structured to enable course
members to put engineering food safety theory into practice.
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