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Implement Hazard Analysis Critical Control Point (HACCP) for Food Manufacturing

  

About this Course

HACCP is an international recognised Food Safety Standard created initially for the NASA program, common known as Hazard Analysis and Critical Control Point.

The food safety programme helps to minimise food hazards in the operation by effective implementing of the 12 steps & 7 principles requirements through proactive & preventive approach under SS 444:1998 standard.

This Course provides basic knowledge and skills in applying Hygiene and Safety practices in Food Manufacturing.

Course Objective:

On completion of this unit, learners will have the basic knowledge and skills in applying hygiene and safety Practices in food manufacturing

Topics Covered : 

  • Interpret hygiene and safety practices in food manufacturing
  • Apply personal hygiene according to Hygiene and Safety practices
  • Perform proper handling, cleaning and sanitation of equipment and accessories 
  • Prepare food safely and prepare raw materials for food production
  • Process food, handle food and store food safely
  • Maintain premises of food preparation, processing and storage
  • Check for non-conformance in application of hygiene and safety practices in food manufacturing 
  • Recommend changes to non-conformance according to organizational procedures

*Experienced worker from food manufacturing and job seekers who wish to work in food manufacturing are advice to attend this course 

Course Application Requirement :

Be able to listen, read and write English and manipulate numbers at proficiency level equivalent to the Employability Skills System(ESS) LEVEL 3

Course Duration :

16hours (2days course from 9am - 6pm)

Mode of Assessment :

Practical and Multiple choice Questions

Certification :

After successful completion and assessment of this unit, participants will be awarded a statement of Attainment(SOA) from WDA

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