In-house Hygiene Training for Operators

 

Personnel should wear clean uniforms, appropriate head covers, clean gloves and train them how to use wash rooms and eating facilities.

A training program should impart an understanding of the elements of cleaning and sanitisation and their effect on product quality.

ASPECTS OF TRAINING SHOULD INCLUDE:

  • Overall microbiology awareness and basic microbiology

  • Basic concepts of microbial contamination, contamination sources and their avoidance

  • Importance of cleaning and sanitisation and a clear understanding of each process

  • Concentration, dilution and contact time for cleaners and sanitisers

  • The risks associated with, appropriate sanitary practices not being followed

With attention to detail an effective training programme will produce clean and acceptable products.  Contact Us for more details.

 

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