Online Training - Hygiene Sanitary Design

OVERVIEW Introduction to hygiene problems in the food industry. Sanitation programs: definitions and benefits. Negative consequences of inadequate sanitation. Laws, regulations and guidelines, for the control of food production, processing and preparation. Main source of biological and non-biological hazards and contaminants in food industry. Microorganisms in foods. Food borne illness. Poisoning, infections. Workers’ personal hygiene and safety. Worker training in sanitation and personal safety. OUTLINE

• Principles of Sanitary Design
• Surfaces, Zones, Finishes and Spacing
• GMP’s and Construction Standards
• Construction Site Policy
• Utilities (Environmental Air, Compressed Air, Water, Culinary Steam)
• Sanitary Tube Welding
• Flat Plate Welding
• Passivation
• Equipment Sanitary Design
• 3A Standard
• NSF-3A/14159 – 1 – 2002 Standard
• BISSC Standard