Cleaning and disinfection - live online, tutor-led training course (two mornings)

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 safe food.

This course is  aimed at those persons working within the Hygiene/Sanitation departments within the food manufacturing sector.  It will provide knowledge and understanding of the principles of the 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.  It would suit roles that have a responsibility in managing, maintaining, improving and monitoring the hygiene standards within the production environment.  Along with those wishing to enter the hygiene arena at mid to senior level.

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).

The course will be delivered live online over the course of two mornings (0845 - 1315 hours), participants will be sent log in details for a Microsoft Teams session.

The course includes modules on:

• Legislation of cleaning and disinfection: Why we clean; audit standards
• Contaminants: What types (biological, chemical, physical and allergenic); how they enter the plant.
• 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). 
• Chemical selection: Detergents and disinfectants - what they are; modes of actions; strengths/weakness; H&S considerations and methods of applications.
• Methods of cleaning: Clean in place (CIP); Clean out of place (COP); and Open plant cleaning (OPC)
• Efficacy of cleaning: Validation - efficacy & capability; verification - checking and monitoring using both rapid and traditional methods.
• Schedules and procedures: What they are; how to write them; and key information required.
• Data interpretation and evaluation: How, why; when; and what to do with the information. 

The course will conclude with a 30 minute assessment.

Learning Outcomes

At the end of the course, delegates will be able to:

• Develop, implement and maintain an effective cleaning and disinfection programme.
• Make informed choices on types of chemicals to use on their sites.
• Design and write cleaning procedures and standards in line with legislative and customer requirements.
• Determine what are the critical areas within the factory environment.
• Understand why hygiene is paramount to food safety.
• Distinguish between cleaning methods including CIP, COP and OPC.