Supervisor Series

Equipment Maintenance and Repairs GMP for Maintenance Supervisors

Training on Preventive Maintenance and Repairs for Maintenance Supervisors has the following Learning Objectives,

  • What is Equipment Maintenance and Repairs? 
  • Equipment Purchase and Acquisition
  • Equipment Qualification – New & Old or re-purpose
  • Equipment contribution to cross contamination
  • Condition & Maintenance of Equipment – Utensils
  • Preventative Maintenance Program
  • Equipment Breakdown and Repairs
  • Linking Good Maintenance Practices to Food Safety

  • Introduction

  • Module 1 – Equipment Maintenance in a food plant - An Overvi...

  • Module 2 – The Goal of Equipment Maintenance and Repairs

  • Module 3 – Preventive Maintenance & Repairs Program and GFSI...

  • Module 4 – Equipment Purchase, Qualification and Acquisition

  • Module 5 – Developing an effective Preventive Maintenance &...
  • Part 1 – Developing an effective Preventive Maintenance & Re...
  • Part 2 – Equipment Specific Maintenance and Repairs
  • Part 3 – Repairs and Breakdowns

  • Module 6 – Sanitary Design Principles

  • Module 7 – Health and Safety in Maintenance and Repairs
  • Part 1 – Machine Guarding or Hand Safety
  • Part 2 – Lockout or Tag Out
  • Part 3 – Correct Use of PPEs
  • Part 4 – Employers’ and Employees’ Roles and Responsibilitie...

  • Module 8 – Post Maintenance Clean-up or Sanitation
  • Part 1 – Impact of PMs and Repairs on Sanitary Conditions
  • Part 2 – Allergen Cross Contact and Equipment Maintenance an...

  • Module 9 – Use of Chemicals in Maintenance and Repairs

  • Module 10 – Equipment Calibration

  • Module 11 – Handling Non-Conforming Equipment

  • Module 12 – Good Maintenance Practices & Record Keeping

  • Final Qualification Exam

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FVPRO LEARN

Since 2000 !

Your Partner in food Business Excellence

A leading mentoring, coaching, learning, and auditing resource with its prime focus on “food business excellence”. We endeavor to nurture food safety cultural mindset through “TQM – total quality” approach and promote a food business environment that ensures first time quality.

  • Total Chapters 14
  • Quizzes 0
  • Access Period 2 Months
  • Duration N/A
  • Skill level Intermediate
  • Language English
  • Participation Certificate No
  • Qualification Certificate No
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