Course offering number:1002-702
Course ID:
2365
GO BACK TO BROWSE ONLINE TRAINING COURSES PAGE
Food Manufacturing Layout and Design
In Conjunction with Wiley-Blackwell
Pre-recorded Course
AN ON-DEMAND ONLINE TRAINING FORMAT
Who Should Attend
This course has been developed for food industry professionals involved in food manufacturing operations. The focus of the
course is on the concepts and principles associated with food manufacturing, with emphasis on concepts essential to
ensuring safety of the food products being manufactured. The course content will be beneficial for plant engineers,
maintenance engineers, quality assurance staff, manufacturing operations management and personnel responsible for
acquisition of raw products and ingredients.
Description
The overall purpose of this 90-minute accredited training is to assist engineers and other professionals associated with food
manufacturing operations to gain an understanding of the general principles involved in selecting and maintaining a food
manufacturing facility. The course focus will include topics such as how to choose the right location and what to look for in
plant construction and layout. This course will also include discussions on equipment design, sanitation and maintenance and
pest control.
Module 1: Plant:
• Plant location
• Plant Construction
Module 2: Equipment Design:
• Construction materials
• Sanitary construction and design
• Equipment maintenance programs
Module 3: Facility Sanitation and
Maintenance:
• Maintenance programs
• Sanitation programs
• Pest control programs
Question and Answer Session
Take all six parts and SAVE $450!
Other parts in This Series:
Part 1: An Introduction to Food Manufacturing Operations
An On Demand Online Training Format
Course ID# 2364 Course Offering# 1002-709
Part 3: Food Safety and Regulations
March 3, 2010 at 11:00 a.m.–12:30 p.m. (ET)
Course ID# 2366 Course Offering# 1003-104
Part 4: Thermal Process Operations
April 7, 2010 at 11:00 a.m.–12:30 p.m. (ET)
Course ID# 2367 Course Offering# 1004-204
Part 5: Refrigerated and Frozen Food Operations
May 5, 2010 at 11:00 a.m.–12:30 p.m. (ET)
Course ID# 2368 Course Offering# 1005-104
Part 6: Dry Food Manufacturing Operations
June 2, 2010 at 11:00 a.m.–12:30 p.m. (ET)
Course ID# 2369 Course Offering# 1006-101