Be able to identify hazards threatening food safety
Good hygiene practices (GHP)
Information
Target audience:
This training course is aimed at operators, quality technicians, team leaders and food industry professionals involved in the application and compliance with Good Hygiene Practices (GHP) within their establishment.
Training duration:
1 day – 7 hours
Format:
On-site training
Prerequisites:
No prerequisites required
Price:
Quote on request
Session dates
Contact us for upcoming available dates
A training course tailored to your needs
Would you like to organise in-house training for your teams?
Our training courses can be delivered on-site or remotely, depending on your constraints and objectives.
Contact us to receive your personalised proposal and pricing.
Contact us
Phytocontrol
Audit, Consulting, Training
Parc Scientifique
180 rue Maupas – 30035 NÎMES
Tel.: +33(0)434147000
Fax: +33(0)466239995
Email: contact@phytocontrol-acf.com
Objectives
Become aware of food safety challenges
Know the key elements of current food hygiene regulations
Understand and apply good hygiene practices rules to be followed daily at one’s workstation
Be able to analyse practices and propose improvement actions
Programme
- 1. Food hazards: biological, chemical, physical, allergens.
- 2. Risks associated for the product, the consumer and the company.
- 3. Regulatory context: Hygiene Package / Food Safety Culture, key points.
- 4. Control measures: applying good hygiene practices daily based on the 5Ms:
- Personnel hygiene
- Equipment and premises hygiene / Cleaning and disinfection
- Work methods (cross-contamination, circulation…)
- Good hygiene practices by stage
- 5. Traceability
- 6. Monitoring and verification methods (self-checks, analyses, audits…)