Middle Management Training
Food Safety in Food Processing
The course objective is to create awareness for food safety and hygiene in order to significantly increase cleanliness and the general production process. The course consists of eight subjects, that all carry vital information about the matter of food safety. The students learn about different hazards and how they can affect the product and even the personnel. Besides, awareness towards legal requirements and international standards is created. Throughout the course, the students get to know the correct approaches in good manufacturing practice, cleaning and disinfection. The main part of the course is the Hazard Analysis and Critical Control Points (HACCP) system. HACCP attempts to avoid hazards rather than attempting to inspect finished products for the effects of those hazards. The trainee can explain the purpose, list the benefits and develop a complete HACCP plan after the completion of the subject.
Maintenance Organisation and Planning
The Maintenance Organisation and Planning Course is intended to reduce downtime of machinery, costs, the need for foreign experts and at the same time, to increase productivity and quality. The students get familiar with good manufacturing practice, the correct use of various different technical documentations and the planning of maintenance activities. This includes planned maintenance and the supply and organisation of materials. Another part of the course is troubleshooting and calibration, which will provide the students with various instructions regarding troubleshooting, the use of different measuring equipment and the calibration of individual machinery and equipment. It is self-explanatory that this subject is of great importance for the right conduct of maintenance activities. The course is concluded by a subject that deals with relevant norms for different machinery.