Food Sanitation
Hygiene and Sanitary Design – In a Food Plant
11 Chapters • IntermediateBuilding an Effective Environmental Monitoring Program for Food Plants
11 Chapters • IntermediateFood Sanitation for Employees
6 Chapters • BeginnerLearning objectives of this training may include but not limited to,
- Cleaning Vs Sanitation
- Understanding Role of Chemicals – Detergents, Surfactants, Sanitizers
- Modes of Sanitation
- CIP, COP or Deep Cleaning
- Role for Sanitary Design in Effective Sanitation
- Allergens and Sanitation
- Food Regulations and Sanitation
- Role of inspection and audits and Deviation Control in Food Sanitation
The training on Sanitary Design in Food Plant and Equipment has the following Learning Objectives,
- What is Sanitary Design?
- Sanitary Design in Food Plant and Layout
- Equipment Design and Hygiene Engineering
- Role of Sanitary Design
- Application of Sanitary Design
- Challenges in Sanitary Design
- GMP Compliant Equipment
- Sanitary Design Standards
Training on Environmental Monitoring Program has the following learning objectives,
- What is Environmental Monitoring in Food Plants?
- Risk Based Environment Monitoring
- Applicable Pathogens and Indicators
- GFSI Benchmarking and EMP - Environmental Monitoring Program
- Standards and Targets in Environmental Monitoring
- Establishing an Environmental Monitoring Program
- Environmental Sampling Techniques and Schedules
- Dealing with Positive Results in Environmental Monitoring
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Chapters
- Basic Instructions
- Introduction
- Part 1 – Food Plant Design and Layout
- Part 2 – Premises – Exterior Controls
- Part 3 – Premises – Interior Controls
- Part 4 – Food Plant Flows – Trafficking
- Part 5 – Floors, Walls, Ceiling, Drains
- Part 6 – Role of Sanitary Design in Food Plant
- Part 7 – Sanitary Design in Food Plant Equipment
- Lesson Learned
- Final Qualification Exam
Chapters
- Introduction
- Module 1 – Environmental Monitoring in Food Plants – Introdu...
- Module 2 – Why Environmental Monitoring Program?
- Module 3 – Regulatory Compliance and GFSI Benchmarking and E...
- Module 4 – Establishing an Effective Environmental Monitorin...
- Module 5 – Pathogens of Concerned – in an Environmental Moni...
- Module 6 – Risk Based Zoning in Environmental Monitoring Pro...
- Module 7 – Targets, Limits and Standards in Environmental Mo...
- Module 8 – Developing a risk-based Sampling and Testing Sche...
- Module 9 – Handling Undesirable Results – Deviation Control...
- Final Qualification Exam
Chapters
- Introduction
- Module 1 – Food Plant Sanitation?
- Module 2 – How to Clean and Sanitize?
- Module 3 – Wet Sanitation and its implications
- Module 4 – CIP & COP in Sanitation
- Final Exam