Course sheet · 2027 catalogueFood safety
Water, Air and Utilities in a Food Plant
One day to control what touches the product without appearing in the recipe: water, ice, steam, compressed air, gases and room air. Participants identify where these utilities come into contact with food, define the useful checks and tests, and prepare their site’s utilities monitoring plan from network diagrams and existing results.
Duration1 day
Request a quoteObjectives
- Identify the utilities that come into direct or indirect contact with the product and the associated hazards
- Build the water monitoring plan: network diagram, sampling points, testing, treatment
- Assess the quality of compressed air and gases in contact with food
- Explain control of room air: filtration, overpressure, condensation
- Organise the checks and records the auditor will ask for
Programme
Day 1 — morning
- Requirements of GFSI standards and regulation on water used in production
- Water network diagram, points of use, dead legs, water returns and backflow prevention devices
- Treatment and monitoring: chlorination, microbiological and physico-chemical testing, frequencies
- Ice, cooling water and steam in contact with the product
Day 1 — afternoon (workshop)
- Compressed air: generation, filtration, drains, purity classes and checks
- Packaging and inerting gases: food grade, certificates, storage
- Room air: air handling, overpressure in high-risk areas, condensation
- Workshop: utilities monitoring plan from your site’s diagrams
Teaching methods
- Reading your network diagrams and your test results
- Visit to technical rooms: water treatment, compressors, air handling units
- Case studies of contamination caused by a utility
- Exercise on choosing sampling points
- Final test on a network diagram to comment on
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 draft utilities monitoring plan handed to the company.
Bilingual materials for every participant; each classroom course comes with its digital twin on OmniLearn.
Frequently asked questions
Which sites are concerned?
All food sites use water. Those that make ice, use steam in contact with the product or pack under modified atmosphere have extra points to control; the programme adapts to your utilities.
Our water comes from the public network: do we still need to test it?
Yes. Water quality at the inlet does not guarantee its quality at the point of use, after storage, internal network and any treatment. The course shows how to choose points and frequencies.
Should a utilities technician be in the group?
Preferably. Someone who knows the installations makes the workshop more concrete: they know where the tanks, filters and drain points are.
How can this training be funded?
Depending on your situation, through your training plan under OFPPT CSF, or after GIAC training engineering. The file is prepared with you; eligibility depends on the rules in force.
Practical information
- Duration
- 1 day
- Audience
- Maintenance, utilities, quality, hygiene
- 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. FSSC 22000 Version 7 Consultant in Morocco, Africa and the Middle East
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.