Food Hygiene And Safety In Manufacturing Training | Food Safety in Albuquerque

Food Hygiene and Safety in Manufacturing Training Course Outline

Module 1: Food Safety and Hygiene

• Food Safety Legislation
• General Food Hygiene – How Do I Comply?
  • Food Safety Management Procedures
  • Records
  • Food Premises
  • Domestic Premises
  • Further Requirements
• Food and Temperature Control
  • What are the Requirements?
  • Exemptions
• Serving and Display of Food
• Handling Ready-to-Eat Foods Safely
• Enforcement and Food Hygiene Inspections
• Allergies
• Food Hygiene Ratings

Module 2: Microbiological Examination Methods

• Rational of Microbiological Testing
• Sampling
• Microbiological Test Procedures
• Conventional Methods
• Rapid Detection Techniques
• Microbiological Criteria and Specifications

Module 3: Food Poisoning and Other Food-Borne Hazards

• Introduction
• Incidence of Food Poisoning
• Bacterial Food Poisoning
• Mycotoxicosis
• Virus Food Poisoning
• Animal Toxins and Parasitic Infections
• Poisonous Plants
• Chemical Poisoning

Module 4: Allergen Guidance for Food Businesses

• Allergens
• Allergen Labelling for Different Types of Food
• Allergen Information for Different Types of Food Businesses
• Allergen Requirements and Best-Practice for Food Businesses
• Enforcement and Penalties

Module 5: Food Storage and Preservation

• General Guidelines for Food Storage
  • Perishable Foods
  • Semi-Perishable Foods
  • Non-Perishable Foods
  • Further Food Categories and their Storage Methods
• Food Preservation Techniques
  • Drying
  • Smoking
  • Salting
  • Boiling

Module 6: Preparing and Cooking Food Safely

• Cleaning
• Cooking and Reheating Food
• Storing and Chilling Food
• Avoiding Cross-Contamination

Module 7: Personal Hygiene

• Hand Washing and Care of the Hands
  • Personal Hygiene
  • Bactericidal Soaps and Creams
  • Use of Gloves
• Practices: Good and Bad
  • Clothing and Jewellery
  • Hair
  • Other Bad Practices
• Health Supervision
  • Pre-Employment Medical Examination
  • Health Monitoring of Employees
• Induction and In-Service

Module 8: Design of Food Processing Equipment

• Introduction
• Legislation
• Construction Materials
• Ease of Dismantling and Re-Assembly of Equipment
• Accessibility and the Supporting Framework
• External Surfaces
• Design Features for Individual Items of Equipment

Module 9: Cleaning and Disinfection: Methods

• Introduction and Definitions
• Types of Soil
• Removal of Gross Soil
• Detergents
• Chemical Disinfectants
• Use of Heat
• Dry Cleaning
• Cleaning-in-Place (CIP)
• Mechanical Aids for Cleaning
• Foam Cleaning
• Cleaning Small Equipment
• Paper and Fabric Wipers

Module 10: Cleaning and Disinfection: Practical Application

• Cleaning Schedules
• Biofilms
• Use of Labour
• Role of Management
• Miscellaneous Problems Encountered
• Assessment of Cleaning Efficiency

Who should attend this Food Hygiene and Safety in Manufacturing Training Course?

This Food Hygiene and Safety in Manufacturing Training Course is designed for individuals working within the food manufacturing industry. This training course can be beneficial for a wide range of professionals including:

• Food Handlers
• Production Supervisors and Managers
• Quality Control and Assurance Professionals
• Health and Safety Officers
• Compliance Officers
• Food Safety Auditors
• Packaging and Labelling Personnel
• Food Regulatory Affairs Specialists

Prerequisites of the Food Hygiene and Safety in Manufacturing Training Course

There are no formal prerequisites for this Food Hygiene and Safety in Manufacturing Training Course.

Food Hygiene and Safety in Manufacturing Training Course Overview

Food Hygiene and Safety in Manufacturing focuses on the critical protocols, regulations, and practices ensuring safe food production. It's indispensable in maintaining consumer health and satisfaction, preventing contamination, and adhering to legal standards in the food manufacturing industry.

Proficiency in Food Hygiene and Safety in Manufacturing is crucial for Food Production Managers, quality assurance personnel, and manufacturing staff. Mastery ensures compliance with stringent hygiene standards, reduces health risks, bolsters brand reputation, and sustains consumer trust in the products.

This intensive 1-day Food Hygiene and Safety in Manufacturing Course by The Knowledge Academy equips delegates with a profound understanding of food safety regulations, hazard identification techniques, and best practices in manufacturing environments. Delegates gain hands-on knowledge to effectively implement preventive measures, fostering a culture of safety and compliance.

Course Objectives

• To comprehend regulatory requirements in food safety for manufacturing
• To identify potential hazards in food production processes
• To implement sanitation and hygiene practices effectively
• To understand HACCP principles and their application
• To develop strategies for managing food safety risks
• To train on proper handling and storage procedures
• To establish protocols for crisis management
• To instill a culture of continuous improvement in food safety practices

Upon successful completion of the Food Hygiene and Safety in Manufacturing Training Course, delegates will acquire a comprehensive understanding of industry best practices, regulations, and protocols essential for maintaining high standards of food safety.

What’s included in this Food Hygiene and Safety in Manufacturing Training Course?

• World-Class Training Sessions from Experienced Instructors   
• Food Hygiene and Safety in Manufacturing Certificate
• Digital Delegate Pack