Washing and sanitizing appliances is part of good food manufacturing practices.
Everyone is responsible for the quality of the food chain. We will learn the meaning and importance of the HACCP standard. Finally, we will examine a typical glass breakage procedure, allergens and the flowchart, their usefulness, and how to deal with these problems.
We will examine general washing and sanitation techniques, as well as high-lift washing techniques and the use of appropriate products for each type of waste. Finally, we will examine the use of necessary accessories and equipment.
Participants will understand how to avoid common non-conformities and common errors. We will conclude this training with a discussion on color coding and its misuse in practice.
Training based on HACCP principles and the 5 M method. Each participant in this training will return with a training book and a certificate.
Who is this training for?
This training is aimed at washers and future washers in food areas.
