Food Safety for Engineers Training
Course Overview
- 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 can be delivered safely on your site, or can also be delivered remotely
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