Sanitary Design for Food Plants
| Dates | Times | Location | Prices | Availability |
|---|---|---|---|---|
| – 8 hours | Virtual Learning |
| Register | |
| – 8 hours | Virtual Learning |
| Register | |
| – 8 hours | Virtual Learning |
| Register | |
| – 8 hours | Virtual Learning |
| Register |
Dates
Times
Location
Prices
- Early Bird Pricing: 10% off
- Membership Pricing: 15% off
- Regular Pricing: $525 USD
Availability
Dates
Times
Location
Prices
- Early Bird Pricing: 10% off
- Membership Pricing: 15% off
- Regular Pricing: $525 USD
Availability
Dates
Times
Location
Prices
- Early Bird Pricing: 10% off
- Membership Pricing: 15% off
- Regular Pricing: $525 USD
Availability
Dates
Times
Location
Prices
- Early Bird Pricing: 10% off
- Membership Pricing: 15% off
- Regular Pricing: $525 USD
Availability
Private Team Training
Program Description
Looking to train your team? You might benefit from private training.
Registering more than 5 people? You might benefit from private training.
Let us come to you! Onsite or virtual private training available. Contact us for more information!
A major contributor to the survival of pathogens in equipment and the environment is lack of proper sanitary design, resulting in hard-to-clean microbial niches. This course helps you understand the principles and impact of sanitary design so you can assess new equipment and installation design, refine and modify processes, and resolve issues while minimizing the potential for contaminants to be introduced into the facility.
Training covers requirements and industry standards for new equipment design and installation to meet the highest standards of hygiene.
What this course covers
-
Evaluate food plant case studies and scenarios to assess sanitary design
-
Determine the sanitary design requirements for various facility projects and equipment purchases
-
Use the American Meat Institute (AMI) checklist to assess sanitary design
An email address is required for registration and to receive the login instructions.
Upon registration, you will receive an email with instructions on how to access the training course through NSF’s eLearning portal. Any additional information pertaining to the course will be sent in your confirmation email.
You will find your course material and homework/exam on the NSF Learner portal. You will need to access the portal in order to successfully complete the course and print your certificate. Upon successful course completion, you will gain access to print your official NSF Certificate.
Who should Attend
Operational, Quality, Technical Staff and Food Safety personnel working in manufacturing or retail with food safety plans and programs. Also suitable for professionals new to the industry.
This course is not designed for installation and construction engineers.
Course Objective
At the end of the program, learners will be able to:
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Discuss sanitary design principles, regulatory requirements and industry standards
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Describe elements of sanitary design requirements for sites, buildings and equipment.
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Select materials and equipment with sanitary design in mind
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Apply sanitary design principles when handling maintenance issues
Accreditation
As an Association for Continuing Education and Training (IACET) Accredited Provider, NSF Training and Education offers CEUs for its programs that qualify under the ANSI/IACET Standard. NSF Training and Education is authorized by IACET to offer the number of CEUs below for this program.
0.65 CEU’s
Computer and Internet Connection:
You will need regular access to a computer with an internet connection. High speed broadband access (LAN, Cable or DSL) is recommended.
Compatible Web Browsers: Firefox, Chrome, Safari, IE Edge and higher
Accommodations
NSF is committed to accommodating the learning requirements of all our stakeholders. If you require special assistance for any reason, please contact us at nsftraining.na@nsf.org
Additional Recommended Courses
Food Plant Sanitation
Looking to train your team? You might benefit from private training.
Registering more than 5 people? You might benefit from private training.
Let us come to you! Onsite or virtual private training available. Contact us for more information!
A strong food plant sanitation program and team are crucial to ensure the production of safe food, but these elements of a food safety management system are often overlooked. This program, designed for sanitation managers and personnel who are new to supervising the sanitation function, teaches best practices for developing, implementing and maintaining an effective sanitation program for the food plant environment.
What this course covers
-
Evaluate and discuss food plant sanitary design principles and their impact on effective sanitation programs
-
Participate in group discussions, brainstorming and exercises using food plant case scenarios
-
Discuss fundamentals of detergents and sanitizers and their use
-
Review and write a sanitation standard operating procedure (SSOP)
-
Start developing a master sanitation schedule
An email address is required for registration and to receive the login instructions.
Upon registration, you will receive an email with instructions on how to access the training course through NSF’s eLearning portal. Any additional information pertaining to the course will be sent in your confirmation email.
You will find your course material and homework/exam on the NSF Learner portal. You will need to access the portal in order to successfully complete the course and print your certificate. Upon successful course completion, you will gain access to print your official NSF Certificate.
Who should Attend
Operational, Quality, Technical Staff and Food Safety personnel working in manufacturing or retail with food safety plans and programs. Also suitable for professionals new to the industry.
Sanitary Design for Food Plants
Looking to train your team? You might benefit from private training.
Registering more than 5 people? You might benefit from private training.
Let us come to you! Onsite or virtual private training available. Contact us for more information!
A major contributor to the survival of pathogens in equipment and the environment is lack of proper sanitary design, resulting in hard-to-clean microbial niches. This course helps you understand the principles and impact of sanitary design so you can assess new equipment and installation design, refine and modify processes, and resolve issues while minimizing the potential for contaminants to be introduced into the facility.
Training covers requirements and industry standards for new equipment design and installation to meet the highest standards of hygiene.
What this course covers
-
Evaluate food plant case studies and scenarios to assess sanitary design
-
Determine the sanitary design requirements for various facility projects and equipment purchases
-
Use the American Meat Institute (AMI) checklist to assess sanitary design
An email address is required for registration and to receive the login instructions.
Upon registration, you will receive an email with instructions on how to access the training course through NSF’s eLearning portal. Any additional information pertaining to the course will be sent in your confirmation email.
You will find your course material and homework/exam on the NSF Learner portal. You will need to access the portal in order to successfully complete the course and print your certificate. Upon successful course completion, you will gain access to print your official NSF Certificate.
Who should Attend
Operational, Quality, Technical Staff and Food Safety personnel working in manufacturing or retail with food safety plans and programs. Also suitable for professionals new to the industry.
This course is not designed for installation and construction engineers.