Course sheet · 2027 catalogueFood safety
Hygienic Maintenance and Sanitary Design
One day so that maintenance, capital projects and quality speak the same language: equipment that is easy to clean, interventions that do not contaminate the product, a controlled return to production. Hygienic design, materials, lubricants, temporary repairs, tool and parts control and release after intervention are applied to your equipment and your latest work orders.
Duration1 day
Request a quoteObjectives
- Explain the principles of hygienic design of equipment and premises
- Spot on a piece of equipment the harbourage areas, unsuitable materials and defects that hinder cleaning
- Apply the rules for intervening in a production area: tools, parts, lubricants, temporary repairs
- Organise the hygienic release of equipment after maintenance
- Build hygiene criteria into the purchase specification of new equipment
Programme
Day 1 — morning
- Why maintenance is a food safety subject: foreign bodies, microbiological contamination, chemicals
- Hygienic design: surfaces, welds, corners, drainage, dead legs, access for cleaning
- Food contact materials, seals, food-grade lubricants
- Buildings: floors, walls, ceilings, drains, condensation
Day 1 — afternoon (workshop)
- Rules of intervention: counting tools and parts, temporary repairs, work in sensitive areas
- Release after intervention: cleaning, inspection, signature, record
- Preventive maintenance, critical spares and the link with the HACCP plan
- Specification and acceptance of new equipment
- Workshop: hygienic audit of a piece of equipment on your line and list of improvements
Teaching methods
- Guided inspection of a piece of equipment on your line, stopped and locked out
- Photos of design defects and temporary repairs to analyse
- Review of your work orders and release forms
- Pair work, maintenance and quality together
- Final test based on photos of equipment
Assessment and documents
Knowledge test at the end of the day, reaction survey at D+1. Numbered certificate verifiable online for each participant; training report and the hygienic audit sheet of the equipment studied handed to the company.
Bilingual materials for every participant; each classroom course comes with its digital twin on OmniLearn.
Frequently asked questions
Is the course only for maintenance technicians?
No. It brings together maintenance, capital projects, production and quality, because releasing equipment after an intervention is a shared decision. Contractors who often work on the site can also attend.
Is it useful before buying a new line?
Yes. The afternoon covers the specification and acceptance of new equipment: this is when a design defect is simplest to correct.
Which equipment is used as an example?
That of your site, chosen with you before the session: conveyor, slicer, pump, tank, weigher or packing machine. A prior visit lets us prepare the examples.
Practical information
- Duration
- 1 day
- Audience
- Maintenance, capital projects, production, quality
- Prerequisites
- No prerequisites
- Group size
- Groups of 6 to 12 participants, in-company
- Format
- In-company, face to face on your site
- Language
- French, Darija or English; bilingual materials
- Funding
- OFPPT special training contracts (TFP), GIAC, Maroc PME: we prepare the applications with you, at no extra cost.
- Programme customisation
- Programme adapted to your procedures, your equipment and your audience
Organise this course
Price and dates on quote, depending on your headcount, your site and your preferred period.
Request a quoteDownload the PDF sheetCall +212 661 863 618Going further
Our consultants can also support the project on your site. Food Safety Consultant in Morocco and Africa: GFSI, HACCP, ONSSA
Related courses
All courses in this fieldTrain your teams on your own site
Book a call with a consultant or request an in-company session: we adapt the programme to your procedures and your audience.