This training explores the key sanitary design principles for food processing facilities to support food safety and allow effective sanitation of equipment. This course is presented by an industry leader in Sanitary Design using real-world examples to illustrate the learning objectives and enhance participants’ understanding.
Also available is IEH customer service at (206)522-5432 or firstname.lastname@example.org.
This training explains the key sanitary design principles for facilities and food processing equipment to support food safety, and to allow effective and efficient sanitation of the equipment and the facility. This course provides you with an understanding of For more information in regards to the importance of Sanitary Design for Food Facilities and how a systematic approach to designing sanitary facilities and equipment, and identifying and correcting sanitary design issues is critical to food safety. This course is presented by a leading industry expert in Sanitation and Sanitary Design. Real-life examples from the instructor’s hands-on experience in several different types of food processing facilities will be shared to illustrate the learning objectives and enhance participants’ understanding. This program covers all aspects of hygienic design, from greenfield projects to facility modifications/additions, and equipment design and modifications.
Anyone who is involved in food facility engineering, design, maintenance, sanitation, operations, and food safety including but not limited to: