Overview
Maintenance personnel play a crucial role in upholding food safety standards -from validating equipment and hazard control measures to ensuring hygienic design and proper maintenance, as well as complying with food safety protocols within production facilities.
This course is designed to provide maintenance staff with valuable insights into key topics
relevant to their responsibilities in a food manufacturing environment
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
- Course duration: 1 day
- Course Code: 13
- Course Level: Basic - Staff needs no/minimal experience in the field to attend this workshop/session.
- Method of delivery: Virtual, face-to-face or hybrid
- Assessment: Quiz
- Pass mark: 70%
- Certificate: Electronic Certificate on successful completion