Hygienic Facility and Equipment Design in Food Manufacturing Facilities
Covers the key principles of hygienic design in relation to facilities and equipment.
By the end of this course, you should be able to:
Recognize the purpose of hygienic design in food safety management
Recognize good design elements
Recognize bad design elements
Course length: 2.25 hours
Covers the key principles of hygienic design in relation to facilities and equipment.
By the end of this course, you should be able to:
Recognize the purpose of hygienic design in food safety management
Recognize good design elements
Recognize bad design elements
Course length: 2.25 hours
Covers the key principles of hygienic design in relation to facilities and equipment.
By the end of this course, you should be able to:
Recognize the purpose of hygienic design in food safety management
Recognize good design elements
Recognize bad design elements
Course length: 2.25 hours
Fees collected through the sales of all the training resources offered are used to help further IFPTI’s mission to protect public health and the global food supply by building workforce capacity. This includes the development and delivery of additional training resources.
If the cost of any of our training resources is prohibiting you from enrolling, please contact us (contact@ifpti.org) - it is likely that we will be able to find a price point that will accommodate your budget.
Learn at your own pace online (24/7).
You have 90 days to access the package online
Print your certificate of completion.
