Course Overview

As food companies in Barbados and the region become more focused on achieving a food safety standard, the need to have food facilities which comply with the requirements of food safety systems such as Hazard Analysis Critical Control Point (HACCP) continues to increase. A poorly designed and constructed food facility is a potential cause of food safety hazards, the avoidance of which is fundamental to the production of safe food.

Facilities design in the food industry is replete with unique challenges. Ensuring good food hygiene and preventing cross contamination are just two issues of utmost importance, hence Operation Managers, Architects and Engineers must overcome such challenges when designing facilities that are suitable for food production. This applies equally to commercial kitchens in hotels and restaurants as it does for a food manufacturing facility.

Without sufficient understanding and foresight in the design phase a food facility can struggle to meet requirements including, sanitation, pest control, cross contamination, storage and personnel hygiene. All of which can lead to product contamination and adulteration and can be the cause of the failure of a food company’s attempt at the implementation and certification of a recognized food safety standard.

Because of the above, the expectations and roles of food facility design has expanded greatly, requiring architects, designers and operation managers to become knowledgeable in this area. Best practices and food safety standards requirements for food facilities have emerged to ensure the production of safe food and the elimination of added costs later in the construction and commissioning cycles due to corrective actions.

This half day course will enable food facility architects and designers to become familiar with the food safety requirements related to good hygiene practices (GHP’s) and good manufacturing practices (GMP’s) that are embedded in food safety standards. It will also provide a forum for delegates to ask questions to food safety professionals with over 20 years of experience implementing food safety systems across the Caribbean.

Course topics include;

  • Introduction to Food Safety
  • The link between food safety requirements and facilities design
  • Good Hygiene / Good Manufacturing Practices
  • Exterior & environs facility requirements
  • Interior requirements to facilitate Good Hygiene and Manufacturing Practices
  • The prevention of cross contamination and adulteration
  • Food safety certification – what do food safety auditors look for

The course is suitable for all levels of Operation Managers, Architects and Engineers.

Course Admin

Course date: 15 September 2022

Time: 08.57am – 2.00pm

Location: The Goddard’s Group Training Room, Fontabelle, Bridgetown

Course Fee:BDS$460 per delegate – Course fee includes printed delegate notes.

The course fee is due no later than 2 weeks before the course date.

The group size is a maximum of 16 delegates and places are allocated on a first come basis.

Covid-19 protocols will be in place for the duration of the course.

This course is also available as a private ‘in-house’ course.

Course Registration

To register for this course, please use the button below to complete & submit the course Registration Form.