The main purpose of the course is to provide knowledge on the hygienic and sanitary risks related to food production in order to prevent or reducet hem.
The course aims to provide the principles for cleaning and sanitizing of environments, plants and tools in different food industries. The student will be able to draw up sanitizing plans in relation to the needs of the food industry, choose the appropriate sanitizing and cleaning techniques and assess their effectiveness; help train the food industry workers.
Course dates and times
Introduction to hygiene problems in the food industry. Sanitation programs: definitions and benefits. Negative consequences of inadequate sanitation. Laws, regulations and guidelines, for the control of food production, processing and preparation. Main source of biological and non-biological hazards and contaminants in food industry. Microorganisms in foods. Food borne illness. Poisoning, infections. Workers’ personal hygiene and safety. Worker training in sanitation and personal safety.
Fundamental principles and applications essential for food production safety (laws, regulations, systems: HACCP, GMPs, GHPs, SOPs, SSOPs). Hygiene control measures and disinfection methods in food establishments, processing plants and equipments. Monitoring and preventing techniques for the effectiveness of cleaning and sanitizing. Influence of surface and kind of material on the cleaning and sanitizing degree of food processing plants. Cleaning and sanitizing of equipment and food processing plants. Quality management and risk assessment. Cleaning agents; disinfectants; water in food processing; treatment of water for use in cleaning and sanitizing. Cleaning and sanitizing practices in the industries of cereals, bakery products, fish, poultry and meat products, vegetable products, dairy products, beverages; basic sanitation practices in other food processing industries.
Payment of $XXXCAD is due in full at the time of registration.
You may reschedule prior to 15 days before your class date at no charge.
If you would like to reschedule 14 days or less prior to your class date, there will be a £100 rescheduling fee
Cancellations and Refunds:
Cancellations made 30 days or more before the scheduled class date will receive a full refund.
Cancellations made between 15 and 29 days before the scheduled class date will receive an 85% refund.
Cancellations within 15 days of the scheduled class date will not receive a refund.
Any cancellations that affect the group discount rates will be refunded according to both the discount and cancellation policies
ITA Corporation reserves the right to cancel or reschedule any course with at least one week’s notice to the customer. Should the course be canceled or rescheduled, customers have the option to reschedule or receive a full refund.
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We provide complete and continuous training to your employees so hey can all contribute to your success towards food safety and government compliance for different counties like US, Canada and EU.
ITA is proud to host public official training seminars on topics of great importance to EU,CFIA, FDA regulated industries and specific training about Covid-19 prevention. These seminars are some of the most popular in the industry and we invite you to join us at one of our upcoming events. Don’t see what you are looking for? Allow us to provide in-house training seminars at your facility, tailored to your specific training needs.
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