• Legal requirements
• Customer requirements
• Physical contamination
• Chemical contamination
• Bacterial contamination/growth
• Allergens
• The design & construction of food equipment
• Codes of practice for maintenance activities
• Pest control
• Personal hygiene standards
• An introduction to HACCP
• Factory inspection
• Review of inspection findings and recommendations

Who should attend?

• Food company engineers & maintenance personnel
• From 4 – 12 delegates per course

Benefits to your organisation

• Identify potential food safety problems
• Minimise food safety hazards from maintenance activities
• Develop codes of practice for maintenance activities

Course Duration

• 1 day

This course is normally delivered on-site in-house