Cleaning: Maximising Effectiveness

Dates:

26th June 2008

10th November 2008

Course cost: £430 + VAT

Cleaning is often considered the 'poor relation' to production in a food manufacturing or catering environment, but it is a 'pre-requisite' for the food safety management system and vital for the production of good product.  Many food companies depend on technical sales support from their detergent supplier for advice but how do you know that you are getting the best from your cleaning activities?  Unfortunately, problems with cleaning can lead to product contamination, which may not be evident until the product fails to reach the end of shelf life or, worse still, causes illness.

RSSL Food Training's course on Cleaning: Maximising Effectiveness is aimed at production management/supervisory personnel and those with a role in cleaning. The comprehensive agenda give attendees an excellent foundation in understanding the principles of cleaning and their application in designing, monitoring and managing cleaning programmes to ensure cleaning activities work effectively without wasting chemical cleaning products, labour, energy, time and water - all valuable and costly resources.

This knowledge will allow attendees to review their cleaning arrangements to make sure that costly problems are avoided and products can be produced on clean equipment in a hygienic environment in a cost effective manner.

Course content:

• Why do we need to clean?
• What has to be cleaned away?
• What are microbes?
• How do we clean?
• With what do we clean?
• How do we monitor?
• How do we ensure consistency?

To book a training course, please download the Booking Form, complete and email to bookings@rssl.com