FoodBev SETA Accredited – Basic HACCP for Fishing Companies

If you are working in the fishing industry and would like to learn all about food safety, then this SETA Accredited Skills Programme is for you.
The content is tailored for the fishing industry and addresses food safety and quality aspects applicable to fishing vessels and land-based processing facilities.

The course consists of the following modules:

• Apply Good Manufacturing Practices as part of a food safety system
• Maintain personal hygiene, health and presentation in a food environment.
• Sort and handle raw fish
• Clean and Sanitize food manufacturing equipment and surfaces manually.
• Understand the control of pests and waste materials as part of a food safety system.
• Apply personal safety practices in a food or sensitive consumer product environment

Quality Controllers, Crew working on fishing vessels, Food Safety Team members, any food handler working  with fishery products.

• Introduction
• Food Safety legislation and standards in SA
• R638, Compulsory Specifications and EC Directives
• Consumer Protection Act
• Food Safety and Quality
• Food Safety Hazards
  • Physical
  • Chemical
  • Allergens
  • Biological hazards (microbiological, parasites, main pathogens in fishing industry)
• The 4C’s of Food Safety
• Role of Management in Food Safety
• GMPs / Food Safety Practices in a Food Handling Environment
• Facility Design and Layout
• ID and Traceability
• Document Control
• Allergen management
• Temperature control
• Storage and distribution
• Food Fraud
• Food Defence
• HACCP

• Personal Health and Hygiene
• Correct handwashing technique
• Staff Training
• Reporting of illnesses
• Smoking Rules
• Jewellery Policy
• First Aid Facilities
• Code of Conduct
• PPE
• Wearing of gloves and aprons
• Site facilities and Layout
• Personnel facilities
• Ablution facilities

• Anatomical features of raw seafood species
• Preparing the work area before handling seafood
• Sorting seafood using Quality and Food Safety characteristics for raw seafood species
• Contamination
• Reporting of Non-conformances
• Correct seafood handling
• Maintaining the Cold Chain
• Incoming Fish Inspections
• Process Inspections
• Final Product Inspections
• Loading Inspections
• Record completion

• Preventive Maintenance Plan
• Maintenance of equipment
• Job Cards
• Post Maintenance Cleaning
• Cleaning and sanitising
• Difference between cleaning and sanitising
• Factors contributing towards effective cleaning
• Water quality
• Master Cleaning Schedule
• Master Chemical List
• Requirements for Cleaning Chemicals
• Issuing of cleaning chemicals
• Requirements for cleaning materials
• PPE
• Cleaning Procedures
• Training
• Handling of waste
• Completion of Cleaning Inspection records

• Types of Pests in the food industry
• Contamination caused by pests
• Site Plan
• Pest Control Methods
• Pest Control Management Programme
• Pest Control Contractors and document requirements
• Pest Control Monitoring Programme
• Pest Control Inspections
• Pest Control Inspection Records
• Pest Control Training
• Reporting of pest sightings

• Introduction
• What does the Common Law say?
• Personal safety
• Occupational Health and Safety Act
• Protective clothing and safety
• Safe and handling of chemicals and raw materials
• Safety signs
• Personal safety practices
• Manual handling
• Electricity
• Lighting
• Temperature Control
• Noise control and hearing protection
• Pipelines and their requirements
• Emergency procedures
• Fire Emergencies
• Fire extinguishers

Basic numeracy and literacy skills required

• Formative assessments in the form of group activities, puzzles, case studies, cross-words and other fun activities
• Summative assessment in the form of a knowledge test and a workplace assessment conducted via a one-on-one interview in the workplace