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.
Who should attend?
Relevant to all food businesses and personnel working in a food production environment, particularly those working in Technical or Hygiene roles.
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.
Time: 9:30am – 4:30pm
Prices: £232 (Non-Members), £166 (Members), £60 (Students), all plus VAT.