WE National Association Members are encouraged to offer their Members the following industry specific training courses, ensuring that Members produce safe, high-quality products and strictly adhere to European directives and regulatory and legislative requirements.
Hygiene Awareness
The objective of this course is to give the employee an understanding of hygiene in relation to best practice for bottled and mains-fed water dispensers.
Who is this course for?
Employees carrying out deliveries, sanitisations, maintenance and installation either at the depot or at the customer’s premises.
The content includes:
- Hygiene
- Legislation
- HACCP
- Water quality
- Micro-organisms
- Premises
- Pest Control
- Traceability
- Training
- Personal hygiene
- Cleansing and disinfection (sanitisation)
Distribution Management
The objective of this course is to develop an understanding of the WE Distributor Audit Requirements in the context of a water dispenser business and gain an understanding of current best practice.
Who is this course for?
Employees with the responsibility for the day to day running and control of a water dispenser business or individual responsible for a distribution depot, regional managers responsible for a group of depots or a group of installation engineers.
The content includes:
- Legislation & regulations
- Water quality and chemistry
- Micro-organisms
- Water treatment
- Labelling
- Point-of-use water fittings
- Disinfection methods
- HACCP
- Sanitisation room
- Safety
Bottling Plant Operation
The objective of this course is to define the standards expected of WE Members in the performance of their production and bottling plant operations. It is wide ranging and includes all the essential operations and practices required both by regulations and best manufacturing practices.
Who is this course for?
Bottling plant managers and production staff.
The content includes:
- Bottled water concepts
- Origin of water
- Legislation and labelling
- Contamination
- Micro-organisms
- Production procedures
- Water treatment methods
- Food safety and HACCP
- Quality and Safety programmes
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