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      This course helps trainees to gain competences i.e. knowledge ,skills and attitudes that are required in job market. We expect that you take it seriously for your benefits.

Available courses

INTRODUCTION TO FOOD PLANT HYGIENE

An introduction to food plant hygiene focuses on the principles, practices, and regulations aimed at maintaining cleanliness and sanitation in food processing facilities. Here's an overview of what such a course might cover:

  1. Importance of Hygiene in Food Plants: The course begins by emphasizing the critical importance of maintaining high standards of hygiene in food processing facilities. Students learn about the risks associated with poor hygiene, including foodborne illnesses, contamination, and product recalls.

  2. Microbiology Basics: Understanding microbiology is crucial for implementing effective hygiene practices. Students learn about foodborne pathogens, spoilage microorganisms, and factors influencing microbial growth in food processing environments.

  3. Cleaning and Sanitation Procedures: The course covers cleaning and sanitation procedures specific to food plants, including cleaning schedules, sanitation protocols, and use of cleaning agents and disinfectants. Students learn about different cleaning methods, such as manual cleaning, CIP (clean-in-place) systems, and COP (clean-out-of-place) systems.

  4. Personal Hygiene: Maintaining personal hygiene is essential for preventing cross-contamination in food processing facilities. Students learn about proper handwashing techniques, personal protective equipment (PPE), and hygiene practices for food handlers.