Module 3:  Food Safety Training Course for Processed and Pre-packaged                                  Food Manufacturing Employees

Duration:  4 days

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Who Should Attend:

The course will benefit anyone who owns, manages or works in food processing/manufacturing, food assembly, packing/repacking and food storage/warehousing.

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Course Outline:

1. Course Introduction: Objectives and Outcomes

2. Introduction to Food Safety and Hygiene

3. Food Borne Diseases and Its Impact

4. Food Laws and Regulations

5. The Role and Responsibilities of the Food Safety Control Officer (FSCO)

6. Food Safety Hazards and Contamination 

7. Personal Hygiene

8. Premises and Equipment Hygiene

9. Pest Management

10. Food Allergies and Intolerances

11. Food Safety Management (HACCP)

12. Microbiology of Processed Foods*

13. Principles of Low-Acid and Acidified Foods*

14. Principles of Thermal Processing*

15. Retorts Processing*

16. Aseptic Processing and Packaging Systems*

 

*Topics specific for processed and pre-packaged foods only