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 is normally delivered on-site in-house