An efficient cleaning and disinfection procedure consists of a sequence of rinses using good quality water with application of detergents and disinfectants. Disinfection is required in food plant operations, where wet surfaces provide favourable conditions for the growth of microbes.
All food-contact surface must be cleaned and sanitized correctly. For cleaning and sanitizing to be effective, it must follow this process: (1) Remove food bits or dirt on the surface; (2) Wash the surface; (3) Rinse the surface; (4) Sanitize the surface; (5) Allow the surface to air dry.
The Training of Trainers (ToT) model is intended to engage master trainers in coaching new trainers that are less experienced with a particular topic or skill, or with training overall. A ToT workshop can build a pool of competent instructors who can then teach the material to other people.
Training the trainers is important as it helps them impart their respective trainings more efficiently and effectively. It actually gives them an opportunity to work on their skills and core competencies and come out with something more exciting, innovative and unique, eventually benefitting the end – users.
ISO 22000:2018 – Food safety management systems — A practical guide. An effective food safety management system (FSMS) reinforces an organization’s control on food safety hazards and ensures that its products are safe for consumption.
Hazard Analysis Critical Control Points (HACCP) is a system which provides the framework for monitoring the total food system, from harvesting to consumption, to reduce the risk of foodborne illness. The system is designed to identify and control potential problems before they occur.
If you run a food business, you must have a plan based on the Hazard Analysis and Critical Control Point (HACCP) principles. The HACCP plan keeps your food safe from biological, chemical and physical food safety hazards.
Absolutely! You can get a share link for each course that allows an end-user to complete it without having to register first.