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

Duration

The course is run in-house over two days. It is highly participative and is structured to enable course members to put engineering food safety theory into practice.

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