Food Plant Design and Layout

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.

The location affects risks like flooding, pests, nearby industrial activities, and accessibility for deliveries. Module 1 covers site selection criteria.

Proper separation of raw materials from finished products, and clear traffic patterns for personnel, equipment, and waste prevent cross contamination. Part 4 of the course covers food plant flows and trafficking. see Hygiene and Sanitary Design - In a Food Plant for deeper sanitary design principles.

Floors, walls, ceilings, drains, lighting, and ventilation must be constructed of smooth, cleanable, durable materials. Parts 3 and 5 of this training address interior controls and floor/drain specifications. explore Food Safety Fundamentals for foundational food safety practices.

Sanitary design means equipment and facilities are easy to clean, free of harborage points, and prevent contamination. Part 6 of the course focuses on the role of sanitary design. for advanced waste management in plant layout, see Waste Management in a Food Plant.

Yes. The FDA Food Code and GFSI standards include requirements for premises, utilities, and sanitation. Learn more from the FDA Food Code 2022 - Chapter 6. This course aligns with those guidelines.