Food & Hygiene » SVC Hygiene for Food Packaging Training Courses

Safety Validation & Certification

Locations: Rooksbridge.

Course Aim

To assist all personnel in the food packaging industry in the basic understanding of how to control physical, chemical and bacterial contamination in the work place.

Course Objectives

By the end of the course, successful candidates will be able to:

• Identify common examples of physical contamination
• Identify common examples of chemical contamination
• Identify common examples of bacterial contamination
• Explain reasons for contamination controls
• Give examples of contamination controls
• Give examples of the benefits of appropriate contamination controls
• List legal requirements
• Describe principles of control including; Checking, Monitoring

Certification & Assessment

Assessment
The candidates are continuously assessed for their understanding and participation in the course and expected to pass a multi choice question paper (15 minutes).

Certification
Safety Validation and Certification (SVC)

Course Duration

2 hours