FIRI Consulting CC
Of paramount importance in food manufacturing is the elimination of spoilage and pathogenic micro-organisms in the final product. Such contamination may arise from the raw materials or the processing environment, which includes food contact surfaces, the air, people and pests. Failure to control these factors may lead to product recalls, loss of sales or profit and adverse publicity.
The hygienic design of a food manufacturing plant and its equipment is one of the most important factors in the safe production of food. The use of unhygienically designed equipment results not only in food poisoning incidents but also in product losses due to spoilage. It is therefore in the interest of both the user and the manufacturer of food processing equipment to be aware of hygienic design principles and requirements.
- To create a better understanding of the hygienic aspects to plant design, maintenance and sanitation.
At the conclusion of the course participants will:
- Understand basic food microbiology and why food spoilage occurs.
- Identify the key routes of contaminations and understand the key principals of cleaning and sanitation.
- Implement the key principals
of hygienic design.
Resulting in :
- Hygienic design to be built in before construction.
- Identification of possible contamination routes,
assisting with the elimination of problems.
Production managers, factory managers and engineers, supervisors, sanitation
and maintenance managers/engineers and quality control managers.
FIRI Consulting CC Members LR Williams, CR Miller, WH Hall
Reg. No. 2005/107359/23