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Objective

This course is aimed at anyone responsible for the hygiene operation in a food and beverage manufacturing or processing factory.

Program

  • Illness from food
  • Food poisoning bacteria and their control
  • Food borne illness
  • Food poisoning investigation and enforcement action
  • Identification of bacteria
  • Rapid testing regimes and evaluation of results
  • Common vehicles and routes of contamination
  • Bacterial reservoirs
  • Biofilms

Duration

This session is a one day course.

Location

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

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