Course details
Course Aims
This course has been developed to provide the dairy operative with a better knowledge of the principles and practices of plant and process hygiene.
Course Content
Main micro-organisms that cause spoilage and food poisoning in milk and dairy products including sources of contamination. Roles of refrigeration, therminisation, pasteurisation, sterilisation and drying in food processing. Consequences of post-pasteurisation contamination and cross contamination. Quality Management Systems, (eg GMP, HACCP etc) and critical control points. Principles and procedures involved in cleaning, sanitising and sterilisation. CIP systems, typical faults, and procedures for checking plant hygiene. Function and safety aspects of cleaning and sterilising chemicals e.g. acids, caustic etc.
Target Participants
New or trainee operators. Experienced operators who have had no previous formal training in thisarea. It is particularly recommended as a foundation for further training in key process areas.
Updated on 08 November, 2015Course Location
About Clare Teagasc Training Centre - Ennis
Teagasc – the Agriculture and Food Development Authority – is the national body providing integrated research, advisory and training services to the agriculture and food industry and rural communities. It was established in September 1988 under the Agriculture (Research, Training and Advice) Act, 1988.
The organisation is funded by State Grant-in-Aid; the National Development Plan 2007 to 2013; fees for research, advisory and training services; income from national and EU competitive research programmes; and revenue from farming activities and commodity levies.
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