Online Training – Hygiene Sanitary Design

OVERVIEW

Introduction to hygiene problems in the food industry. Sanitation programs: definitions and benefits. Negative consequences of inadequate sanitation. Laws, regulations and guidelines, for the control of food production, processing and preparation. Main source of biological and non-biological hazards and contaminants in food industry. Microorganisms in foods. Food borne illness. Poisoning, infections. Workers’ personal hygiene and safety. Worker training in sanitation and personal safety.

OUTLINE

• Principles of Sanitary Design
• Surfaces, Zones, Finishes and Spacing
• GMP’s and Construction Standards
• Construction Site Policy
• Utilities (Environmental Air, Compressed Air, Water, Culinary Steam)
• Sanitary Tube Welding
• Flat Plate Welding
• Passivation
• Equipment Sanitary Design
• 3A Standard
• NSF-3A/14159 – 1 – 2002 Standard
• BISSC Standard

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Topik Training	: Online Training – Hygiene Sanitary Design
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