Food Processing Training

Designed for Consultants/Auditors/Quality and safety management staff at manufacturing, storage/distribution and retail sites and BRCGS Professionals.

This course is for anyone who uses or needs to understand more about CIP – this could be a Hygiene Manager or Production Manager as well as engineers, process operators and lab / quality personnel.

Effective cleaning is crucial in food and beverage manufacturing and processing. Not only is it a legal requirement, it is essential in order to prevent contamination.

This course is particularly useful when implementing an environmental monitoring programme based on the Global Standard for Food Safety Issue 8 requirements and industry best practices.

This course is for anyone who uses or needs to understand more about CIP, but already has a good grasp of the basics – such as Hygiene or Production Managers, Process Operators, Engineers and Lab / Quality Department personnel.

This course is designed for Consultants/Auditors/Quality and safety management staff at manufacturing, storage and distribution and retail sites and BRCGS Professionals.

This detailed course is aimed at Managers and Supervisors responsible for the hygiene operation in a food and beverage manufacturing or processing factory

 This course has been developed for anyone who will undertake the responsibility of teaching others, including those who need to pass on particular skills and knowledge.

This qualification is aimed at individuals responsible for assisting in the development and maintenance of HACCP systems and is intended predominantly for learners already working in manufacturing and who have a sound knowledge of food safety hazards and controls.