Understanding & Implementing Food safety requirements for Maintenance staff

Overview

A single loose washer. A drop of the wrong grease. A temporary repair that quietly became permanent. In a food factory the smallest maintenance decision can end up on a consumer’s plate and in the headlines. Maintenance and engineering teams carry more food safety responsibility than almost anyone else on site, yet they are often the last people to receive food safety training designed for the work they actually do.

This practical one-day workshop shows maintenance staff exactly where their tools, repairs and decisions meet food safety. From building fabric and hygienic equipment design to water, steam and compressed air, calibration, clean-in-place systems and the metal detectors that protect consumers, every topic is linked to the job card. Delegates learn through real factory photographs, problem-solving scenarios and lively group work rather than slides full of theory.

Delegates leave able to see their plant through the eyes of an auditor, to hand equipment back to production with confidence and to explain why each requirement matters. Whether you are a fitter, electrician, artisan, technician or engineering manager, this workshop will change the way you look at your next repair and turn your maintenance team into food safety champions.

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%)