A maintenance technician who can access everywhere in the factory and open normally closed equipment can discover and solve a lot of problems first, but may also cause them.

This course covers how to perform maintenance in such a way that the hygiene level remains the same, what to do when non-hygienic situations are identified, and the influence the technician has.

OBJECTIVE:

1. Awareness that working hygienically is necessary.

2. Recognizing, signaling, and reporting (and providing feedback on) non-hygienic situations.

3. Making small improvements regarding hygienic design.

4. Working hygienically. 

EXPERIENCED TRAINER

Burggraaf & Partners has been specialized in advising the food industry and pharmaceuticals, as well as the machine builders in this field since 1993. The agency is active in practically all sectors (bakery, fruits and vegetables, dairy, meat, beverages, biotechnology) and at various levels, and along with various organizations, has provided dozens of training courses in this field.

Companies affiliated with OOM may be eligible for financial support. For more information, see www.oom.nl.

TARGET AUDIENCE:

• Maintenance technicians

• work planners

• chief/head of technical department

• quality service employees

• other individuals involved in Hygienic awareness in the Maintenance room.

TOPICS:

Theoretical

• Legislation and regulations on working hygienically

• Microbiological, chemical, and physical risks.

• Based on field tests.

• Summary of the most important points of hygienic design.

Practical

• Recognizing problems in practice.

• Maintaining hygienic quality (finish and smoothness of materials/dimensions).

• CIP and initial cleaning after replacement.

• Connecting/replacing (part of) equipment.

• Examples of maintenance of existing equipment.