Sanitary Design Training Course

Food manufacturers are obligated to provide safe foods that prevent consumer illness and injury, and that meet regulatory requirements. Food safety systems can be greatly enhanced through sanitary design for equipment and facilities. Implementation of engineering features of equipment and the manufacturing asset can help prevent harborage and movement of pathogenic and spoilage organisms through the facility.

This course is valuable for:

Quality/technical/operations managers
Corporate food safety managers, directors, and vice presidents
Production and plant management/personnel
Regulatory affairs supervisors
Plant engineers and sanitation personnel
Purchasing agents

Key Learning Objectives

Understand what Sanitary Design is and what its importance is to your facility
Understand the benefits to operations and sanitation
Understand how to make the case for implementing and continuous improvement of design features

Course Overview

Duration

1-day class (6 hours of instruction time)

Outline

Introduction to Sanitary Design
Principles of Sanitary Design
Operations
Sanitation
Implementation of Sanitary Design Principles

Certificate

Upon successful completion of this course, participants will receive a Certificate of Completion for their records. This course will count towards continuing education credits.

Course Requirements

Prerequisites

None.

Virtual Courses

Participants in all courses which are held virtually (live, instructor led) require an internet connection, computer (desktop or laptop), webcam, and microphone. You must be present via webcam (camera on) for the entire course to receive a certificate of completion. For the best course experience, we suggest you are in a place free from distractions and with a stable internet connection.

Face-to-Face/In-person Courses

Participants in all courses which are held in-person must be present for the entire course to receive a certificate of completion.

Registration Fee

The registration fee for this course is $350.