Cleaning Tool Selection, Use and Maintenance
£30.00 plus VAT
OVERVIEW
Cleaning is a critical step in the management of food safety. Consequently, the correct selection, use and maintenance of cleaning equipment by the food industry is essential to minimise the risk of microbial, allergen and foreign body cross- contamination, and aid compliance to relevant regulations and standards. Additionally, it can improve cleaning efficacy, food quality and shelf-life, reduce waste, minimise product recalls and protect/improve business reputation and income.
Cost: £83 (Members), £166 (Non-Members), £30 (Students), all plus VAT, per delegate
Trainer: Vikan
Platform: Microsoft Teams
Please contact the SOFHT office on admin@sofht.co.uk for further information
Description
T&C's
Who should attend?
Relevant to all food businesses and personnel working in a food production environment, particularly those working in Technical or Hygiene roles.
Course content:
The course will provide practical advice and information on how to select, use and maintain cleaning equipment to minimise food safety risks in food production:
- Selection – choosing the right tool for the job; regulatory and standard requirements; hygienic design; supporting documentation; sourcing.
- Use – preparation before first use; minimising spread of contamination (by cleaning equipment, cleaning method, & hygiene staff); when, where and how to clean.
- Maintenance – management, maintenance, and storage of cleaning equipment.
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.
Course Objectives:
• To Develop a greater understanding of Food Microbiology
• Gain confidence with Environmental Monitoring processes and requirements and how to assess the microbial risks in food products
• Understand how the laboratory undertakes testing and interpreting the results
Part 1: What are microbes? How do they grow? What can we do to stop them? (2hr)
This session will introduce the delegates to the basics of microbiology, as well as formulation and processing steps one can take to stop them growing or remove them. It will also cover the basic differences between spoilage and pathogenic organisms, including examples.
Part 2: Assessing and addressing the risk from microorganisms in a food factory. (2hr)
The second session will introduce the audience to sources and vectors of microorganisms in a food manufacturing environment. It will discuss biofilm formation, control of the environment and the principles behind environmental monitoring. Microbiological specifications and legislation will be introduced from the perspective of monitoring the correct application of HACCP and pre-requisite programs.
Part 3: What happens to my sample once I’ve sent it to the lab? (2hr)
Our final session focusses on how a microbiological result is delivered once the sample is with the laboratory. Differences in testing approaches will be explained, together with the rationale behind testing for indicator groups such as ‘TVC’ or ‘Enterobacteriaceae’. Interpretation of results will be discussed, as will the difference between ‘presumptive’ and ‘confirmed’ results. Finally, we will take a look at some of the more rapid methods that are cutting down time to result.
Who should attend?
This course is designed to introduce food microbiology to technical team members who will be making decisions regarding microbiological aspects of food and factory safety and quality. The intention is to take people with little previous knowledge and give them a baseline level of knowledge which they can build upon to suit their particular facility. It could also be used to refresh the knowledge of more experienced personnel.
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.
Related products
-
BRCGS Validation and Verification – Issue 9
£435.00 plus VAT View Details This product has multiple variants. The options may be chosen on the product page -
Listeria Management & Control
From: £195.00 plus VAT View Details This product has multiple variants. The options may be chosen on the product page -
Pesticides in the Food Industry
From: £30.00 plus VAT View Details This product has multiple variants. The options may be chosen on the product page -
Introduction to sensory evaluation
From: £85.00 plus VAT View Details This product has multiple variants. The options may be chosen on the product page