FOOD SAFETY IN INDUSTRY

OBJECTIVE :
*This training course is aimed at food processing professionals who must work on or develop very fresh products, using very highly specialised hygienic methods.

*The goal is to make the elaboration line operators aware of the hygienic rules to comply to.


I) INITIAL PHASE

• Behavioural study of the factory unit.
• Educational process specific to the firm.

II) EDUCATIONAL PHASE
1) Initial knowledge appraisal.

• Quick assessment of the knowledge
• Brain storming

2) Introduction to the statutory context in the meat chain.

• Bacteriological standards,
• Production hygiene,
• Prevention of occupational hazards,
• Specifics demands in the meat chain,
• Implementation,
• Responsibility involved.

Evaluation and overview.

• Knowledge evaluation
• Basic knowledge of quality.
• Introduction to the statutory context.

LENGTH OF COURSE : 3 days
    Phase n° 1 = 1 day.
    Phase n° 2 = 1 day.
    Phase n° 3 = 1 day.


III) APPLICATION PHASE
1) The production cycle in the workshop.

• The application of knowledge on the production line,
• The individual and collective contamination,
• The spiral phenomena.

2) Bacteriological decontamination.

• The application of the mandatory rules in the stoppage and at the end of production,
• Cleanup and disinfection,
• Physical means, chemicals and facilities.

3) Self-checking and the quality control.

• How to appraise the quality of work ?
• The methods to assess self-checking,
• The quality department controls.

IV) SUMMARY PHASE
1) Evaluation and overview.

• Appraisal audit after 2 weeks of application.
• Evaluation and overview of the results.

LENGTH OF COURSE : 3 days
    Phase n° 3 = 2 days.
    Phase n° 4 = 1 day.