Designed for Food Plant Supervisors and Environmental Managers
This training is designed for supervisors and staff responsible for waste management in a food plant. You will explore:
- Waste Management
- Types of Waste in a food plant.
- Process Waste
- Liquid Waste
- Dry Waste
- Packaging Waste
- Waste Collection
- Waste Disposal
This training is completely self-paced, so you can begin at any time and set your own pace. Training duration is 30 days from signup/assigned date.
On purchase, or if a company enrolls you in a training, you will receive an email invitation to sign up on the portal. Upon login you can access assigned/purchased training from the “My Courses/Trainings” tab. You can access the training from any device with a live Internet connection. for related warehouse waste procedures, see our Good Storage and Warehousing Practices course.
Online trainings provide unparalleled convenience and flexibility. You can take the training anytime and anywhere; on any device you own.
You can email your instructor directly at [email protected] or utilize the training discussion board.
Currently trainings are offered in English language only.
Training is in audio visual format. You need to watch all the videos.
Trainee must have basic understandings of English language. Trainee must have a computer/mobile/tablet along with stable internet connection to attempt the training. Trainee must be familiar with basic use of computer.
Conceptual understanding from video lectures will be examined by an exam (where applicable) (multiple choice, true/false etc). You need to watch all the videos to complete the course.
Soft copy of test results (if applicable) will be emailed right after test submission. You can always access your current and previous results from your portal using your credentials.
Course completion/qualification certificates will be awarded to qualifying trainees right after course completion or exam submission through email. Trainees can download and print it later from their respective portals.
Full refund before the course is attempted, No refund will be processed if a candidate has started a course.
Under 21 CFR Part 117, the grounds about a food plant must be kept in a condition that protects against the contamination of food. Waste must be properly conveyed and stored to avoid attracting pests or creating unsanitary conditions. FDA Guidance on Waste Disposal.
Waste from processing areas must be removed regularly and stored in designated containers. Returned or trademark materials must be denatured or disposed of properly to prevent re‑entry into the supply chain. Part 3 and Part 4 cover these procedures in detail. for a specialized course on handling trademarked and returned products, see our Traceability and Recall training.
Common types include process waste (trimmings, rejected product), liquid waste (wastewater), dry waste, packaging waste, and chemical waste. Part 2 covers waste types and their controls.
Convey sewage and liquid disposable waste from the plant properly to avoid constituting a source of contamination to food, water supplies, equipment, or utensils. 21 CFR 110.35 - Waste Disposal.
Waste intended for animal food must be handled separately, stored at proper temperatures, and meet applicable regulations. Part 5 covers handling waste intended for animals.
Records should include waste types, quantities, handling procedures, disposal methods, and any deviations. Part 11 covers waste management record keeping. for a deeper look at documentation and compliance systems, explore our Document Control & Record Keeping course.
- Basic Instructions
- Introduction
- Part 1 – Waste Management in Food Plants – Overview
- Part 2 – Waste Types and their controls
- Part 3 – Handling Process Area Waste
- Part 4 – Handling Trademark Materials, and Returns
- Part 5 – Handling Waste Intended for Animals
- Part 6 – Handling Liquid Waste/ Wastewater Treatment
- Part 7 – Holding Waste
- Part 8 – Handling Chemical Waste
- Part 9 – Waste Disposal Process
- Part 10 – Safe Waste Management Practices
- Part 11 – Waste Management Record Keeping
- Lesson Learned
- Review Quiz - Guided
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Since 2000 !
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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.