BASIC HACCP FOR FISHING COMPANIES
This skills programme is tailored for the fishing industry and addresses the fundamental food hygiene practices for crew on fishing vessels as well as fish processing or packing facilities. Learners will learn about all the HACCP inspections and records which form an integral part of the HACCP System. Reference is made to the compulsory specification for frozen fish, frozen marine molluscs - VC 8017.
DURATION: 3 Days Theory & 1 Day Workplace Assessment
Course Content
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COURSE BENEFITS:
- Accredited Training course - recognized by the South African Qualifications Authority
- Competent learners will achieve a Certificate of Competence endorsed by the FoodBev SETA
- Training can be conducted in isiXhosa, English and Afrikaans
- Training is customized and workplace based to ensure relevancy and practical application
- Practical assessments are conducted in the workplace to ensure application of all the above outcomes
Unit Standard Title | No. | NQF Level | Credits |
Apply Good Manufacturing Practices as part of a Food Safety System | 120403 | 2 | 4 |
Personal Hygiene, Health and Presentation | 120404 | 1 | 4 |
Apply personal safety practices in a food or sensitive consumer product environment | 120416 | 2 | 5 |
Understand the control of pests and waste materials as part of a food safety system | 120417 | 2 | 3 |
Sort and handle raw seafood manually | 8942 | 2 | 5 |
Clean and sanitise food manufacturing equipment and surfaces manually | 120410 | 1 | 4 |
Total Credits 25 | |||
Articulation: General Education and Training Certificate in Food and Beverage Handling Process - NQF Level 1 |
Head Office - Port Elizabeth
(041) 366 1970 / 80
084 5519 524
info@entecom.co.za
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