Practical Food Safety Equipment Management training covering hygienic design, temporary repairs, maintenance controls, calibration, contamination prevention, and audit evidence required under FSSC 22000 Version 6 and Version 7 Additional Requirements.
Covers hygienic design, installation, maintenance, and verification of equipment to control food safety risks.
• Understand hygienic equipment design principles.
• Implement maintenance and verification controls.
• Engineering / Maintenance managers
• Maintenance supervisors
• Production managers
• QA / Food Safety managers
• Technical managers
• Food manufacturers
• Ingredient manufacturers
• Feed manufacturers
• Beverage manufacturers
• Food processing sites
Equipment-related contamination
Poor cleanability and buildup
Increased breakdowns affecting safety
Audit nonconformities
Product recalls
Upon completion of the course participants will receive a “Certificate of Successful Completion”.
