Hygienic Design of Food Processing Equipment: How to Meet Quality Standard Requirements – Online
The CTCPA offers a training course on Hygienic design of food processing equipment to meet quality requirements.
CTCPA PEDAGOGY
- Explain the expectations of quality standards (BRC, IFS, etc.) with regard to equipment
- Link the requirements of the standards to the hygienic design criteria for equipment.
LEARNING OBJECTIVES
- Active and participative pedagogy.
- Exchange of experiences and discussions.
- Presentations, slideshows, exercises.
- Evaluation of the course by the trainees.
- Evaluation of the trainees' knowledge by questionnaire or case study
- Provision of documentation and training materials.
- Issuance of a training certificate.
TEACHING METHODS
- Equipment requirements
- Risks to consider
- Best Practices in Design
- Practical Application: Risk Analysis, Diagnostic Checklist, Purchase Order
Content of the training
The CTCPA invites you to join the training course "Hygienic Design of Food Processing Equipment: How to Meet Quality Standard Requirements."
Explore our other training courses: Food Industry Training, a comprehensive catalog of training opportunities, CTCPA