Essential Plant Hygiene for the Food & Drink Industry
This course will take place in 2024 - date to be finalised
What will the course cover?
- What is Essential Plant Hygiene?
- Why is it Important?
- What do I need to know?
Who should attend?
Operations personnel, Technical staff, Project Managers, Quality control and Assurance hygienists and other relevant stakeholders who operate and manage Dairy, Food, Drinks and related plants. This course would be also useful for R&D and NPD staff who develop new products or are planning new investments in plant and hygiene equipment.
Benefits of attendance / what will you learn?
Plant Hygiene, Area cleaning and COP principles
- · Safety and environmental aspects of plant hygiene & area cleaning
- · Cleaning Definitions
What is Clean
- · Prerequisites for successful cleaning /requirements
- · Factors influencing cleaning
- · Segregation and incident management (Maintaining the perimeter)
Types and Methods of Cleaning
- · Full wet cleaning – Foam, lance, sluice
- · Controlled wet cleaning – Equipment/Environmental (critical zones-Micro risks)
- · Dry cleaning – the war on water
- · Foaming – the choice for cleaning open plant
Cleaning Chemicals – Detergents and Disinfectants
- · Detergents /Disinfectants / Sanitisers
- · Selection and Modes of action
- · Efficacy and compatibility
- · Factors affecting disinfection/correct conditions
Cleaning monitoring and procedures
- · Frequency
- · Scoping
- · Job plan/Sop’s and performing the task
- · The end result (Post requisites)
- · Post cleaning verification and audit proofing
Common issues and summary
- · The life cycle approach
Biographical Sketches of Trainers
Nial Mullane is a UCC graduate of Dairy Science and has 35 years’ experience across several blue-chip companies in both the UK and Ireland in soft drinks manufacture with Coca Cola, Aseptic packaging of juices, milk, and sauces with Tetra Pak and both liquid UHT and powdered infant formula manufacture with Wyeth Nutrition. He has held project management, validation, and senior operation management roles in these companies. Nial has been a CIP champion for many years and frequently lectures in University College Cork, and is a Director of Northstar Training and Advisory.
John Creedon has over 33 years’ experience in the Irish Food and Drinks industry in brewing, dairy spreads, milk powders, confectionary, and infant formula. Having graduated from UCC with a BSc (Food Business) and later from TU Dublin with a MSc (Environmental Health Risk Management), he has worked in various quality, manufacturing, operational excellence, and training roles with Heineken, Glanbia, Danone, Pfizer, and Wyeth (now Nestle). He is currently responsible for training and learning including the development of subject matter experts in areas such as wet processing, drying, cleaning in place, filling, and packaging of infant formula across the five dimensions of safety, environment, quality, operational and financial performance.
The cost of the course is €350 per participant.
Please note: Partial funding may be available from Taste 4 Success Skillnet for eligible participants.
For further information contact:
Special Projects Manager
Food Industry Training Unit
School of Food and Nutritional Sciences College of Science,
Engineering and Food Science,
University College Cork