Training
“Ensuring that factories are cleaned and disinfected effectively and in a timely manner is a fundamental prerequisite in the production of safe and wholesome foods. This involves decisions on when to clean, how to clean and what chemicals to use, in order to remove physical, chemical and microbiological contaminants.” CCFRA
Training is a critical factor in keeping up to date with current food legislation, customer standards and food processing technologies.
Food companies must satisfy the hygiene management requirements of their customers and regulatory authorities.
Chemi-kal offer all their clients a comprehensive training package which can be tailored to suit specific requirements. Chemi-kal have even run training programmes in Polish!
General courses equip all employees with a basic level of understanding of cleaning and disinfection and safety issues, whilst more advanced hygiene training provides supervisors/managers with the skills to manage hygiene as part of a broader food safety and/or quality system.
General training programmes:- Chemical Health and Safety – a guide for operators
- Cleaning and Detergent theory
- Disinfection and Disinfection theory
The content of the courses match the syllabuses set by SOFHT
The areas covered include the following:- The Law: Food hygiene and legislation
- Microbiology and food safety
- Prerequisite hygiene standards
- Cleaning & Disinfection/Prevention of contamination
- Managing cleaning, and waste disposal
- Personal Hygiene
- Traceability / recall
- Documentation / records
- Verifying a food hygiene system.
What is Cleaning?
The complete removal of residues and soil from surfaces, leaving them visually clean so that subsequent disinfection will be effective
A practical definition of disinfection
“The process by which micro-organisms are killed, so that their numbers are reduced to a level which is neither harmful to health nor to the quality of perishable goods”
