Good food manufacturing practices
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Good food manufacturing practices
June 21, 2022 at 10:00 a.m. has 2:30 p.m.
40$ – 150.00$We believe the food hygiene and safety sector lacks concrete information on washing methods. We have therefore developed this training course aimed at food industry washers.
The acronym HACCP
- The HACCP process
- MAPAQ and ACIA, the difference
- Some important definitions
- The 3 types of contamination
- Bacterial proliferation and the role of sanitation
The 5M method
The material
- Temperatures
- The 3 types of contamination
- Glass or plastic breakage procedure
Raw materials
- The origin
- labeling
- allergenic substances
The surrounding environment
- The production diagram
- The premises (buildings and land)
- Reception, storage and transport
The method
- The washing and sanitation steps
- Type of residue and appropriate product
- What can influence the effectiveness of the method
- Food contact surfaces
- Types of sanitation
- Procedure for cleaning high-rise structures
The workforce
- Hand washing and staff behavior
- Dress code
- Health and injuries
- Steps to enter the factory
Conclusions
- Common non-conformities
- Health and safety in a food space
- Handling of common washing machines
Learning tools for this training: Photos, videos, technical concepts in a slideshow, exercises to do in groups.
Included with this training
- All students leave with a picture training book
- Snacks, coffee and tea provided;
- Training certificate
WHMIS 2015
For those who wish to attend, please note that the WHMIS 2015 training follows this one at the end of the day. If you wish to attend this training as well, you will need to purchase a ticket for this training below.