Cleaning Tool Selection, Use and Maintenance
£30.00 plus VAT
OVERVIEW
Cleaning is a critical step in the management of food safety. Consequently, the correct selection, use and maintenance of cleaning equipment by the food industry is essential to minimise the risk of microbial, allergen and foreign body cross- contamination, and aid compliance to relevant regulations and standards. Additionally, it can improve cleaning efficacy, food quality and shelf-life, reduce waste, minimise product recalls and protect/improve business reputation and income.
Cost: £83 (Members), £166 (Non-Members), £30 (Students), all plus VAT, per delegate
Trainer: Vikan
Platform: Microsoft Teams
Please contact the SOFHT office on admin@sofht.co.uk for further information
Who should attend?
Relevant to all food businesses and personnel working in a food production environment, particularly those working in Technical or Hygiene roles.
Course content:
The course will provide practical advice and information on how to select, use and maintain cleaning equipment to minimise food safety risks in food production:
- Selection – choosing the right tool for the job; regulatory and standard requirements; hygienic design; supporting documentation; sourcing.
- Use – preparation before first use; minimising spread of contamination (by cleaning equipment, cleaning method, & hygiene staff); when, where and how to clean.
- Maintenance – management, maintenance, and storage of cleaning equipment.
In the unlikely event that you wish to cancel a booking, please do so by e-mail to admin@sofht.co.uk no later than 4 weeks prior to the event/course. Cancellation will be subject to an administration charge of £30.00 plus VAT (please note after the 4-week cancellation deadline no refunds will be given). A substitution may be made, however, notification of a change of name must be given to the Society and the correct delegate rate will be applied.
The Society shall not be liable for the reimbursement of any associated costs incurred by the delegate due to cancellation by either party.
All bookings will need to be paid, in full, prior to the event start date, unless agreed in writing by the Society.
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