This course is designed to provide engineering and maintenance personnel in the meat industry with the knowledge required to understand their food safety requirements. These include design, construction, and hygiene and sanitation as documented in Industry Standard manuals and as required by legislation and international market requirements.
What is covered? ·
Industry standard 2 (IS2) Design and Construction and Industry Standard 3 (IS3) Hygiene and Sanitation and how they relate to food safety and your area of responsibility
Principles of food safety and personal hygiene ·
New Zealand and overseas government legislation and requirements
Who should attend?
Engineering and maintenance personnel operating in a meat processing plant · External contractors working on-site
Key benefits ·
Promotes the commitment to meeting and exceeding customers’ expectations · Addresses client quality systems and the importance of compliance by all personnel on-site · Gain an insight into current national and international food safety issues ·
Train with a NZQA recognised Private Training Establishment (PTE)
There is no prerequisite
Note: Currently this course is under review and may reference Industry Standards no longer referred to in legislation