Prevention is the best way to avoid costly breakdowns and foreign object contamination incidents. This e-learning session will focus on the importance of documenting and maintaining preventative maintenance schedules, completing premise and facility inspections and what to look for, and how to calibrate key equipment. Proper sanitary design and installation of equipment will be reviewed. This session will also discuss the importance of water quality, contamination sources, treatment and testing in food production.
By the end of this e-learning session you will:
• know the basics of good premise design for food safety
• be able to identify key components of preventive maintenance and calibration programs
• be able to apply the information to your facility