Food Sanitation
VisPro Learn
Trainings Included (3)
Description
Learning objectives of this training may include but not limited to,
- Cleaning Vs Sanitation
- Understanding Role of Chemicals – Detergents, Surfactants, Sanitizers
- Modes of Sanitation
- CIP, COP or Deep Cleaning
- Role for Sanitary Design in Effective Sanitation
- Allergens and Sanitation
- Food Regulations and Sanitation
- Role of inspection and audits and Deviation Control in Food Sanitation
The training on Sanitary Design in Food Plant and Equipment has the following Learning Objectives,
- What is Sanitary Design?
- Sanitary Design in Food Plant and Layout
- Equipment Design and Hygiene Engineering
- Role of Sanitary Design
- Application of Sanitary Design
- Challenges in Sanitary Design
- GMP Compliant Equipment
- Sanitary Design Standards
Training on Environmental Monitoring Program has the following learning objectives,
- What is Environmental Monitoring in Food Plants?
- Risk Based Environment Monitoring
- Applicable Pathogens and Indicators
- GFSI Benchmarking and EMP - Environmental Monitoring Program
- Standards and Targets in Environmental Monitoring
- Establishing an Environmental Monitoring Program
- Environmental Sampling Techniques and Schedules
- Dealing with Positive Results in Environmental Monitoring
Seller
Since 2012 !
Your Ultimate Training Partner
VisPro Learn is a premium mentoring, coaching, and learning resource that offers one stop solution for food business learning needs. Over a decade of service excellence, sturdy customer focus, seasoned learning resource, and customized learning solutions are among our professional assets and the key credentials that make us best fit to any complex and growing food business needs. Our learning solutions endeavor to change the mindset, induce philosophies, and transform organizational culture.
VisPro Learn is not just a training organization, but rather an effective coaching, mentoring, and learning resource.
Bundle Outline
- Basic Instructions
- Introduction
- Part 1 – Food Plant Design and Layout
- Part 2 – Premises – Exterior Controls
- Part 3 – Premises – Interior Controls
- Part 4 – Food Plant Flows – Trafficking
- Part 5 – Floors, Walls, Ceiling, Drains
- Part 6 – Role of Sanitary Design in Food Plant
- Part 7 – Sanitary Design in Food Plant Equipment
- Lesson Learned
- Final Qualification Exam
- Introduction
- Module 1 – Environmental Monitoring in Food Plants – Introdu...
- Module 2 – Why Environmental Monitoring Program?
- Module 3 – Regulatory Compliance and GFSI Benchmarking and E...
- Module 4 – Establishing an Effective Environmental Monitorin...
- Module 5 – Pathogens of Concerned – in an Environmental Moni...
- Module 6 – Risk Based Zoning in Environmental Monitoring Pro...
- Module 7 – Targets, Limits and Standards in Environmental Mo...
- Module 8 – Developing a risk-based Sampling and Testing Sche...
- Module 9 – Handling Undesirable Results – Deviation Control...
- Final Qualification Exam
- Introduction
- Module 1 – Food Plant Sanitation?
- Module 2 – How to Clean and Sanitize?
- Module 3 – Wet Sanitation and its implications
- Module 4 – CIP & COP in Sanitation
- Final Exam