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

Understand the fundamentals of Food Safety principles and practices
Understand documentation and record keeping requirements
Identify different seafood species and their handling procedures
Personal safety requirements when handling and sorting raw seafood
Ability to identify safe/unsafe practices in a food handling environment
Report hazards identified within the work environment
Learn proper methods of handling chemicals
Understand the basics of microbiology and the concept of microbiological contamination
Understand the importance of personal hygiene practices
Cleaning and sanitation practices

The correct method of storing cleaning chemicals and equipment
Pest control
Process control
Record keeping
Preventative maintenance
Waste Management
Identification and traceability
Control of non-conforming products
Customer complaints
Transportation, distribution and storage
Temperature control and good stock rotation

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

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