This one day training course will give you a good overview of basic sanitation in the food industry.
The three types of food hazards causing foodborne illness are biological, chemical and physical. Effective sanitation would aid in the control of these hazards and should prevent customer complaints, product recalls and ensure a strong brand reputation.
Regardless of whether your organization is certified or practicing the Malaysian Standard HACCP MS 1480:2007, MS ISO 22000, the GFSI schemes (FSSC 22000, BRC, and SQF), you are required to establish and implement a good sanitation programme as part of Good Manufacturing Practices or prerequisite programme for food safety management.
Who should attend?
Anyone who is responsible for development & implementation of Food Safety Systems including management representatives, managers, executives, internal auditors, food safety team leaders, food safety team members and production or warehouse supervisors.
What will I learn?
- The difference between cleaning, sanitation and sanitization
- The reasons for control
- An effective sanitation programme using a 6-step approach
- Different cleaning methods
- Understand the various soils, cleaning compounds and sanitizers in the market
- How to address cleaning verification and validation
- How to manage cleaning utensils, equipment and chemicals
- The importance of maintenance and engineering roles in sanitation practices
- Addressing factors affecting sanitation
- Learn examples of best and weak sanitation practices within the industry
How will I benefit?
- Gain a practical understanding on how to establish an effective sanitation programme
- Learn best and weak sanitation practices within the food and beverage industry
- Sharing of experience with our expert tutor
Our experienced tutors have practical application of the subject matter, enabling them to understand and meet your specific industry requirements.
What is included?
On completion, you will be awarded an internationally recognized BSI Training Academy certificate.