Maintenance staff play a vital role in ensuring food safety – from the validation of equipment and control measures for hazards, hygienic design and maintenance of equipment and adherence to food safety rules in factories. This course is aimed to provide insight to maintenance staff on various topics that are of relevance to them within a food manufacturing environment.

Hazards introduced through maintenance activities can be controlled in a preventive and pro-active manner.   This workshop clarifies the role of maintenance staff and their activities as well as the impact of their actions. 

Progress Excellence Approach

  • Practical activities, photographs, exercises and discussions.
  • Experienced facilitators sharing best practice.

The course will equip delegates with the following:

  • Understand the sources of hazards and the role of the individual in the implementation and maintenance of preventive measures in controlling hazards.
  • Dissecting the relevant requirements of Standards such as SANS 10049, BRCGS Food, IFS Food and ISO 22002-1.
  • Explanation of the importance of record keeping, competent staff, handling of non-conformances, corrective actions, internal audits and effective verification systems.
  • Specific focus and detailed information on construction & lay-out of buildings, hygienic design of equipment, management of utilities such as air, water and energy, equipment maintenance and calibration, cleaning, CIP and sanitation.

The course is best suited for maintenance and engineering staff.

Delegate assessment will be in the form of:

  • Full course attendance
  • Successful completion of an on-line assessment (pass mark 70%)

What do our delegates say?

“Training was excellent. It reminded me the importance of validation in any process.”

Babalwa Mapuma, Nestle

Course Features