Preventive Maintenance

Management and control of your maintenance process is critical, regardless of whether you process Ready-to-Eat or Not Ready-to-Eat product. Required for both BRC and SQF and included as part of both USDA and FDA regulations, a well-written and executed preventive maintenance program is essential for every food processor. This course covers the requirements of the BRC and SQF, USDA and FDA regulators, and provides essential understanding of the management of microbiological, chemical, and physical hazard risks that can present on a process floor and in the maintenance shop. It will cover a range of important topics including: procedure writing, management of lubricants, tool programs (including reconciliation), break downs, start-up and hand-offs, planned and emergency repairs, and essential components for internal auditing. This course bridges both food safety and good maintenance practices and is ideal for QA and Maintenance Managers and Supervisors.