Microbiology For Food Processing

This course is suitable for anyone who is in a role which involves handling food, including managers and supervisors. It is designed to equip workers with the necessary knowledge and skills to effectively manage and control allergens in a food processing and manufacturing operation.

This course is suitable for anyone who is in a role which involves handling food, including managers and supervisors. It is designed to equip workers with the necessary knowledge and skills to effectively manage and control allergens in a food processing and manufacturing operation

This CIP course is designed to help your employees understand the workings of a CIP set. The tutor will explain the hardware and instrumentation and checks which need to be carried out regularly. Cleaning and disinfection are covered plus the chemicals used and their composition. Safe use of the chemicals is taught by the Christeyns Food Hygiene Senior Chemist. The course also includes what the BRC requirements are for CIP and what to look for when you audit your system.

Effective cleaning is crucial in food and beverage manufacturing and processing. Not only is it a legal requirement, it is essential in order to prevent contamination. This one-day course is designed to equip workers with an understanding of the principles, mechanics and chemistry involved in successfully undertaking a hygiene operation in food manufacturing and processing environments.

This course is designed for engineers and contractors and focuses on the impact they could have on food safety. It will enable participants to understand the implications of their job activities and how they are required to comply with food hygiene regulations and prevent cross contamination.

This course teaches how to prepare, organise and carryout an audit against customer codes of practice. The course includes concepts and methodologies of auditing, including non-verbal communication. There is a focus on the qualities required, how to distinguish between fact and opinion and how to create accurate reports.

In this course the student will learn all about Listeria – its origin, growth and characteristics, the risks and dangers it poses as well as methods of control and eradication. The course includes case studies and statistics. This course has been designed for Managers, Supervisors, Line Leaders and Shift Leaders in Food Production and Hygiene teams.

This two-day course has been developed for anyone who will undertake the responsibility of teaching others, including those who need to pass on particular skills and knowledge. Day one of this course covers the learning elements. On day two, the students will each deliver their own short training course which will be assessed by the tutor, on delivery style and meeting the needs of the learner.

This two-day course has been developed for anyone who will undertake the responsibility of teaching others, including those who need to pass on particular skills and knowledge. Day one of this course covers the learning elements. On day two, the students will each deliver their own short training course which will be assessed by the tutor, on delivery style and meeting the needs of the learner. An independent assessor will also evaluate the training and feedback to the student.