- Different types of knowledge events at your facility:
- CFS Trainers come to you
- Typically 1½ day
- Get your entire team trained up
- Based on practical examples from your facility
- Aligns all participants on Food Safety priorities
- Finish with a jointly agreed action plan for practical improvement implementation
At your plant
Workshops take place at your facility. This allows you to have your entire team participate with minimal travel.
The expert trainers will arrive early to do a walk through of your plant prior to the workshop to enable them to include visuals and examples from your facility, making the workshop a lot more effective.
Exact dates for the workshop will be agreed in close collaboration with you.
A typical workshop takes 1½ days. Duration may be adjusted as required based on your learning objectives and customized agenda.
Workshops are hands-on and therefore highly effective. We limit participation (12-16) to guarantee each student gets an optimal learning experience. Larger groups are possible in consultation.
1½ day workshop costs USD 13,500 / EUR 13,500 / AUD 17,500 / RMB 101,000 (incl. expenses).
Pricing may vary depending on final agenda, agreed workshop duration, and number of participants. We will help you determine optimums to reach your learning objectives. You will always receive a formal proposal from CFS.
Pricing includes classroom and workshop set up, preparation and handouts of training materials, and certificates of completion.
Check out our Workshops to see which one best fits your needs.
FoodSafe Conveyance Workshop Details
The award-winning FoodSafe Conveyor Workshop is designed around conveyors and uniquely aligns operational excellence efforts with a food safety mindset, incl. improved foreign material control (FMC)
Delivered by Food Safety Specialists and Engineers, this workshop covers all critical elements in a conveyor’s life cycle;
from optimal conveyor design, installation and production startup, effective hygiene and sanitation, to developing a long-term conveyor preventive maintenance program.
The agenda covers practical how-to’s on managing conveyor life-cycles: from design and concept, through startup, (preventive) maintenance, sanitation, to hazard control.
It is delivered in an interactive setting, through a combination of classroom and hands-on learning.
Who Should Attend?
A cross-functional group of your company’s leaders in Maintenance, Engineering, Operations, Quality, and Sanitation.
Taught by a trainer team of a CFS Food Safety Specialist and an Intralox Application Engineer, their combined expertise is transferred to your team.
- Align key personnel on the linkage between conveyor performance and food safety
- Manage conveyor life cycle, from concept to end-of-life, through a food safety lens by creating awareness of key factors impacting product quality and plant productivity
- Build team understanding of prevention strategies in conveyor design and maintenance
- Recognize key aspects affecting conveyor performance and life
- Minimize conveyor-related food safety risk, incl. specific focus on reduction of foreign material contamination
- Stronger and measurable maintenance, sanitation, and pathogen control programs and execution
- Drive operational excellence by aligning multi-disciplinary personnel in support of a food safe culture
- Recognize that every team member has unique strengths to help build a richer food safety culture
Hygiene Workshop Details
Workshops are taught by CFS Food Safety Specialists and are a combination of classroom and hands-on learning. At the end of the 1½ day Hygiene workshop, successful completion will be recognized with a certificate.
Who Should Attend?
The target audience for your workshop depends on the focus, topics, and agreed agenda of your Hygiene Workshop.
It can be an Engineering, Maintenance, Designers, Project Management oriented group, a Sanitation, Food Safety, Quality oriented group, or a combination.
You may also consider adding representatives of your OEM’s to the workshop.
- Workshop agenda is customized for your desired learning objectives:
- Focus on hygienic design, including impact on sanitation
- Focus on sanitation with hygienic design as an integral part
- Based on practical examples and hands-on activities in your facility, your team jointly prioritizes and creates action plans for areas of improvement for your facility. Your team will come out of the workshop with increased knowledge, all participants aligned and a practical improvement implementation plan ready-to-go.
I’d like to thank the CFS experts that delivered the workshop at Spencer Bristol. The two trainers brought expertise and humor to a complex subject, and did a great job! Also, the Checklist and Glossary provided to us was great. It had lots of NSF, AMI, AMIF, NAMI, NEMA references. I come from a laboratory background where being able to base your designs on guidelines is huge, and this [workshop] really helped.Matt Guernsey, Senior Mechanical Engineer, Spencer Bristol Engineering (a Gray Company)
The most impactful portion of the training for me was the personal stories of those affected by illness or death resulting from poor hygienic design and sanitation practices - this elevates the purpose of food safety to a very personal level. We, as maintenance professionals, have a duty to safeguard the public.Maintenance Technician, Martin's Famous Pastry Shoppe, Inc
Learning about hygienic design and refurbishment of conveyors will make the future better for our maintenance department and company as a whole.Maintenance Technician, Martin's Famous Pastry Shoppe, Inc
The Intralox training was very informative and educational, helping me understand how belting, rollers and drives should be installed. The enthusiasm the Intralox and CFS Team brought with them was passed on to our maintenance team - the entire group came out of the training with ideas and are ready to start making our system better. The way the Intralox and CFS Team explained that food safety is a team effort was an important message for our techs and sanitors to hear. I am encouraged that our maintenance and sanitation teams will be collaborating on conveyor projects going forward.Shawn Durff, Assistant Maintenance Manager, Martin's Famous Pastry Shoppe, Inc
The interactive and hands-on training [in the FoodSafe Conveyor Workshop] really helped clarify the training material for all of us. Our teams have benefited greatly by learning so much about proper belting techniques, maintenance, and care as well as all the do’s/don’ts associated with Intralox products. Learnings from this training will help us with the review of our current techniques and practices and also focus on future improvementsVedran Divkovic, Plant Manager, Martin's Famous Pastry Shoppe, Inc
Our Sanitation and QA Leaders, along with our facility Plant Managers from our world headquarters and from twenty‐one (21) US and Canada facilities have participated in, and learned a great deal from, the sanitation, hygienic design, and sanitation leadership courses provided by CFS.David Vallina, Sanitation Program Manager, Rich Products Corporation
I believe one of our team’s biggest learnings from this 1.5 day CFS Hygienic Design and Food Safety Workshop is that hygienic design is not just a ‘mechanical thing’ or just and ‘engineering thing’. It involves mechanical engineering, electrical engineering, manufacturing and assembly. All of these groups have an impact on our customers’ ability to properly clean a piece of equipment. Any one of the following elements, that these groups control, can either make the ability to appropriately clean a piece of equipment better or worse, including: physical design, component selection, part fabrication quality, supply line routings, and hardware selection.John Keane, Director of Engineering, AMF Richmond
Your presentation today on “Design for Sanitation and Maintenance” was excellent. It is a pleasure to know that we can have access to [CFS] Food Safety Specialists, that can support Scott in developing machines in compliance with the food safety standards. As you said, the simple and clean solution will always be more suitable for cleaning, therefore more food safety compliant, and at the same time be more efficient, easier to maintain, and longer-lasting equipment.Jackson Roth, Project Manager, Scott Automation & Robotics