Objective

This course is designed for anyone in the food industry who has a responsibility for cleaning. This could be members of the hygiene team, including Supervisors and Managers, or those who clean as part of the production process.

Program

  • Basics of cleaning – Sinner circle
  • Introduction to food microbiology and disinfection
  • Basics of cleaning chemistry used in the food industry
  • Overview of most common cleaning practices used in the food industry
    • Open plant cleaning
    • CIP
    • Membrane cleaning
    • Tray/rack washing
    • Manual cleaning
  • Documentation and validation of cleaning regimes

Duration

This is a one day training course.

Location

The training can be organised as an open session course in our training centre or as on-site dedicated training.