Cleaning & Disinfection Principles & Theory
From: £30.00 plus VAT
Overview:
This half day course provides delegates with an enhanced knowledge on the various types of cleaning agents and disinfection products and systems that are available for use within a food and drinks manufacturing environment and how they can be appropriately selected and applied.
On completion of the course, delegates will be able to understand the how an effective cleaning program can reduce relevant hazards to acceptable levels and to also understand the various different cleaning agents and disinfectants that are available and demonstrate how they can ensure that the correct products are selected.
Cost: £83 (Members), £116 (Non-Members), £30 (Students), all plus VAT, per delegate
Date: TBC
Time: 9.30am – 12.30pm
Platform: Microsoft Teams
Trainer: Kersia
Who should attend?
Suitable for Technical Teams, Hygiene Managers, and Supervisors who are directly involved with the validation and verification of an open plant and cleaning in place regimes within the food and drink manufacturing environments.
Course content:
Six modules on: Reasons for Validation, Hygienic Design, Sampling Techniques, The Cleaning Validation Process, How to produce a Cleaning Validation Report, Monitoring and Verification of cleaning to ensure the validated state is maintained.
In the unlikely event that you wish to cancel a booking, please do so by e-mail to admin@sofht.co.uk no later than 4 weeks prior to the event/course. Cancellation will be subject to an administration charge of £30.00 plus VAT (please note after the 4-week cancellation deadline no refunds will be given). A substitution may be made, however, notification of a change of name must be given to the Society and the correct delegate rate will be applied.
The Society shall not be liable for the reimbursement of any associated costs incurred by the delegate due to cancellation by either party.
All bookings will need to be paid, in full, prior to the event start date, unless agreed in writing by the Society.
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