some of our training
Cold Chain Management Training
Under “cold chain” is understood the whole distribution line of chilled or frozen food from raw material to final consumption. There should be no weak link in the chain and the motto at every link should be “Don’t cool – keep cool”. Once a prescribed low temperature has been reached, this should be maintained as far as possible, with minimum temperature fluctuations.
Topics
·
What
is cold chain
·
When
is it important
o
Movement
of food
§ Chilled
§ Frozen
o
Movement
of pharmaceuticals
·
Verification
o
Warehouse
o
Transport
o
In
site refrigeration
o
After
sales monitoring
o
Temperature
recording
- HACCP
- What
is HACCP?
- Food safety hazards
- Assessing
Hazards
- Cross-contamination
- Requirements
for a HACCP system
- Management
Commitment
- Selecting
the HACCP Team
- The
HACCP Coordinator
- HACCP
Training
- Components
of a HACCP system
- Prerequisite
Programs
- HACCP
Plans
- Sources
of information
- Packaging
- Shelf life
- Temperature control
·
Equipment
- Monitoring
- Storing
- Transportation
- Temperature requirements in
approved premises
- Temperature requirements
outside approved premises
- Legal requirements for
temperature controls
- General requirements
- Maintaining the cold chain
- Heat treatment: hermetically
sealed containers
- Official control requirements
- Applying procedures
continuously and properly
Who should
attend:
·
Logistic
staff that is involved in the movement of chilled goods
·
Staff
responsible for storing chilled goods
·
Pharmaceutical
staff that is responsible for medicines that require temperature control
Duration: 2 days
For pricing, scheduling, or to request a detailed course outline, please contact us today and empower your team to solve the challenges of tomorrow.