Food safety, particularly associated with pathogenic microorganisms, is paramount. The essential factors required to produce safe food are focussed on the hygienic design of the factory infrastructure (buildings, equipment and operatives) and how the hygiene is maintained (GHP’s including cleaning, disinfection and personal hygiene). To help food manufacturers
understand these factors, CCFRA in conjunction with the European Hygienic Engineering Design Group (EHEDG), has tailored both existing and new courses to develop a modular training programme in practical food safety management.
Module 1
focuses on the hygienic design of the food
manufacturing infrastructure;
Module 2
enables food manufacturers to establish
cleaning and disinfection programmes; whilst
Module 3
allows food manufacturers to establish
personnel hygiene procedures.
The modules can be taken individually or in combination
such that delegates attending all three modules will be
entitled to the Practical Food Safety Management
attendance certificate.
The certificate is aimed primarily at senior factory managers(e.g. technical, quality or production managers) to empower them with the knowledge to effectively manage practical food safety issues. A separate CCFRA course, Food Processing Hygiene Management, is aimed specifically at hygiene managers as a professional qualification to cover all aspects of the technical and managerial aspects of the job.
Attendance on the modules also allows access to the use of the EHEDG Toolbox, which comprises audio-visual materials such as pictures, drawings, videos and animations - up to 20 DVDs in all, created to support qualified trainers in hygienic engineering.
For further information or to check availability contact the Training Department on +44 (0)1386 842104
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