This course has been refreshed to reflect current trends in hygiene management including expectations of major retailers and the BRC standards.
Who should attend?
This course covers a subject which is key to all food businesses and is relevant to any personnel working in a food production environment. It will be particularly beneficial to those working in technical or hygiene roles.
It will consider the obstacles of maintaining good hygiene standards, how these can be overcome and will explore the elements of an effective hygiene management system. The importance of selecting the correct cleaning chemicals and materials with an overview of some novel cleaning technologies. The course will encompass the role of cleaning from the perspective of microbiological concerns, allergen control, species authenticity and pest prevention.
Systems for validating, verifying and auditing hygiene standards will be explained along with the options for effective use of trend analysis and KPI targets. On completion of the course, delegates will be able to: To demonstrate how a hygiene management system meets the hygiene requirements of the process (related to control of: microbiological contamination, allergen contamination, species authenticity, infestation); To demonstrate the common cleaning methods employed; To demonstrate the elements of an effective hygiene management system.