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Our most popular request for this training is to deliver it onsite at your location. This training at the second day is taking the students out on the production floor to perform a “live” GMP audit
This course is designed to teach you the essentials of food safety, food sanitary design principles for facilities and equipment, worker hygiene practices, correct procedures for cleaning and sanitizing. Sanitation is an essential prerequisite program for food safety. It is a fundamental necessity for efficiency, quality and safety.
A Food processing environment and clean equipment is a regulatory, customer and food safety requirement.
The training you need to learn how to establish and maintain sanitary practices, build your knowledge of basic sanitary procedures and gain insight into what your business needs to be doing to strengthen sanitation practices and help ensure safety.
Who Should Attend And Benefit From Taking The Course
Employees with responsibilities in Quality, Production, Food Safety, HACCP, Auditing, Food Production, Supervisors, Maintenance, Safety and any other employees interested in achieving a better understanding of Internal Auditing and continuous improvement.
Internal Auditors often have an expanded knowledge base due to their involvement in auditing programs and procedures that they are not directly responsible for and are commonly a great source of information for a company.
Topics Students Will Learn
In this training course, attendees will gain an understanding of sanitation control techniques and industry best practices, which can effectively identify areas for improvement before third party; Students will learn how to identify the sanitary design principles for facilities during an audit by interviewing employees, using your human senses and learning how to ask the right questions
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