Equipment Maintenance and Calibration

This training is completely self-paced, so you can begin at any time and set your own pace. Training duration is 30 days from signup/assigned date.

On purchase, or if company enrols you in a training, you will receive an email invitation to signup on the portal. Upon login you can access assigned/purchased trainings from "My Courses/Trainings" tab. You can access the trainings from any device with a live Internet connection. The training will work on a desktop, laptop, tablet, and smartphone.

Online trainings provide unparalleled convenience and flexibility. You can take the training anytime and anywhere; on any device you own.

You can email your instructor directly at training@foodvisioninc.com or utilize the training discussion board.

Currently trainings are offered in English language only.

Training is in audio visual format. You need to watch all the videos. 

Trainee must have basic understandings of English language. Trainee must have a computer/mobile/tablet along with stable internet connection to attempt the training. Trainee must be familiar with basic use of computer.

Conceptual understanding from video lectures will be examined by an exam (where applicable) (multiple choice, true/false etc). You need to watch all the videos to complete the course.

Soft copy of test results (if applicable) will be emailed right after test submission. You can always access your current and previous results from your portal using your credentials.

Course completion/qualification certificates will be awarded to qualifying trainees right after course completion or exam submission through email. Trainees can download and print it later from their respective portals.

Full refund before the course is attempted, No refund will be processed if a candidate has started a course.

Under 21 CFR Part 117, facilities must calibrate process monitoring instruments and verify that monitoring is consistently implemented. See our Principles of Internal Auditing to ensure your calibration procedures withstand an audit.

Poorly designed equipment can be difficult to clean and allow allergen or pathogen accumulation. Part 5 and Part 8 address these risks.

For more on hygienic design principles, see Hygiene and Sanitary Design - In a Food Plant.

Post-maintenance clean-up and sanitation (Part 6) are critical for allergen cross-contact and chemical residues. For broader sanitation procedures, see the Food Plant Sanitation for Supervisors course.

A preventive maintenance (PM) program (Part 3) extends equipment life, reduces unplanned downtime, and safeguards product quality and safety.

Post-maintenance sanitation (Part 6) is your last line of defense against residue and allergen cross-contact.. 

Under the Occupational Safety and Health Act’s General Duty Clause, employers must provide a workplace “free from recognized hazards” that could cause serious harm. OSHA – General Duty Clause. This training covers good maintenance practices, including appropriate safety procedures, to ensure compliance.