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Important update on Campden BRI Training Courses

We offer a range of training options so that your teams can continue to learn and develop:

Online courses – we’re able to deliver tutor-led training courses online. Click here for our upcoming online courses. We’re adding more all the time.

Face-to-face training – from August we’ll be resuming our one- and two-day training courses on site. We’ll be doing so while observing social distancing and safety measures. Take a look at our programme to book your place. From October we expect to be able to deliver all of our courses, including our week-long courses on site.

Book now with no risk – you can book on to our courses with the confidence that we will not charge cancellation or transfer fees if COVID-19 impacts on a future course date.

Tailored training – we can also provide tailored training for your teams online or face to face

If you have any queries, feel free to get in touch at training@campdenbri.co.uk or by calling +44(0)1386 842104

Cleaning and disinfection – tailored training

This course is available as a tailored option for those who have a number of staff who would benefit from the training. If you would like more information please complete the enquiry form

Benefits of attending

Cleaning and disinfection is an important part of any manufacturing process and especially so for the food industry. Ensuring that everyone involved understands the importance of this and carries out the requirements correctly, using best practice is essential for the production of wholesome safe food.

We are able to develop and deliver bespoke training courses specifically tailored for the requirements of individuals or companies and can provide those attending with knowledge and an understanding of the principles of why, when and how behind the cleaning and disinfection processes and its validation, ultimately allowing them to make informed decisions with regards to the process.

Attendees will be able to gain access to Campden BRI’s specialist knowledge, experience and research into these areas (course will be based upon Campden BRI guidelines, along with modern practices and important industrial standards e.g. BRC6 and guidance FSA Control of Cross contamination of E. coli O157)
It can be tailored for anyone with responsibility for or working in hygiene at what ever required level of knowledge (basic too advanced).

Course content

Examples of modules are given below:

  • Microbiology re-cleaning: What are microbes, microbiology of surfaces inc. biofilms, persistent or resistant organisms. Understanding the product, production environment and associated microbial risks.

  • Allergens: What are they, how do we clean to remove them, and validation of cleaning

  • Hygiene by design: How hygiene and clean-ability can be designed into everything from buildings, changing rooms and toilets, equipment and services (supply of water and air, drains etc).

  • Hygienic design of equipment: Hygienic design basic principles including materials of construction, fabrication and examples, verification of design, equipment specifications, what is the EHEDG, be able to spot what’s good or bad hygienic design.

  • Understanding the chemicals used in cleaning: Cleaners - what they are, modes of action strengths/weakness, H&S.

  • Understanding the chemicals used in disinfection: Disinfectants - what they are, modes of action strengths/weakness, H&S methods of application, sanitizers vs disinfectants.

  • Testing disinfectants: How, what do the test numbers on them mean, are the tests applicable?

  • Assessing risk and designing cleaning disinfection regimes to meet this: Practical guidance upon assessing risk from equipment and processes and then how to write and document cleaning and disinfection protocols for them. How often to clean, how to clean (disassemble) documentation and validation requirements – can include practices.

  • Cleaning and disinfection for food (wet) production equipment and environment (open plant) - practises: Where, when, how, and documentation, monitoring/validation of cleaning practices (why and how).

  • Cleaning and disinfection for dry food production equipment and environment (open plant) - practises: Where, when, how, and documentation, monitoring/validation of cleaning practices (why and how).

  • Cleaning and disinfection for low and high care environments: Differences and similarities, risks.

  • Cleaning and disinfection for food services - practises: Where, when, how, and documentation, monitoring/validation of cleaning practices (why and how), “FSA cross contamination of E.coli O157.

  • Cleaning CIP – practises: Where, when, how, and documentation, monitoring/validation of cleaning practices (why and how).

  • Advances in technologies: Such as antimicrobial surfaces, whole room disinfection, hypochlorous acid, chlorine dioxide.

  • Personnel: identification of hazards and assessment of risk (inc. Operatives as vectors), Controlling these risks – changing room design, hand washing, barrier clothing, Assessing the effectiveness of the controls.

  • Validation of cleaning and disinfection: Where, when, how, and documentation, practical hands on training, in environmental (air, surfaces etc) and other vectors (packaging, personnel, process water etc) methods used (Swabs, ATPase, etc) and what to do with the data generated (trend analysis etc).

  • Legislation of cleaning and disinfection: What is the law regards cleaning and disinfection and the use of associated chemicals.

This course can be customised and is available in house

Further information

If you would like to discuss your requirements for a bespoke tailored course please contact the Campden BRI Training Team on +44(0)1386 842104 or at training@campdenbri.co.uk


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