Management of a cleaning and disinfection regime in any food or drink operation, be it processing, retail or food service, is a crucial aspect of ensuring that safe and wholesome food is presented to the end consumer. Hazards from bacterial, chemical, physical or allergenic contaminants can easily be transferred into product by ineffective or inefficient cleaning with potentially life changing results for both the food business operator and the consumer themselves. In addition, the increasing focus on species or vegetarian cross-contamination can damage the hard won reputation of a business or a brand.
In this Breakfast Club we will consider two aspects of ensuring that the consumer and business is protected.
In the first session, Peter Littleton (Technical Director of Klenzan – Christeyns) will outline the legal aspects of cleaning and disinfection and consider where failures have resulted in formal action against businesses. He will then move on to cover the basics of chemical formulation that are applicable to reducing the risks of food contamination.
In the second session, David Wickham (UK Food Manager of Team Cleaning Solutions) will look at the mechanics, management and resources needed to deliver safe food production surfaces first time, every time. He will then look at managing and getting the best from a contract cleaning operation and team highlighting some of the common problems in communication and pitfalls.
Places are limited to 25 delegates to ensure that this remains an intimate and informative 1/2 day programme for all.
Cost: £35 + VAT (Members), £70 + VAT (Non-members), £15 +VAT (Students) per delegate
Venue: SOFHT Training Room, The Granary, Middleton House Farm, Tamworth Road, Middleton, Staffs, B78 2BD
Continental Breakfast Buffet and certificate of attendance are included in the price.