SAFE SMALLGOODS PRODUCTION

This short course is run by FoodStream in conjunction with Food Industry Engineering Pty Ltd.

 

Plans for the next course are still to be finalised.

 

Contact Gordon Young, email gyoung@foodstream.com.au to be informed of future courses.

 

Program Highlights:

 

The course covers topics starting with a review of meat and smallgoods microbiology and preservation methods. The various types and classes of smallgoods and basic methods of production are described. This is related to risk assessment and HACCP techniques, providing participants with a broad overview of how to produce smallgoods safely but efficiently. Production techniques and issues are demonstrated through practical work in the Pilot Plant. Case studies are extensively used to highlight safe production issues, and to demonstrate how problems can be avoided - or if necessary identified and solved.

 

Link to the full program of the last course.

 

Who should attend?

 

Production supervisors, managers, technologists, scientists, engineers, quality and safety management personnel - anyone who wishes to develop their knowledge of producing smallgoods in a safe and responsible manner.

 

 

If you are interested in attending this course please contact Gordon Young email gyoung@foodstream.com.au