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 and applicable EC directives:
|Name of the Skills Programme:
|Personal health, hygiene, safety and food safety principles for the handling of fresh, chilled and frozen seafood products
120403 – 4 credits
|Apply Good Manufacturing Practices as part of a Food Safety system.
120404 – 4 credits
|Maintain personal hygiene, health and presentation in a food environment.
|Unit Standard: 8942 – 5 credits
|Sort and handle raw fish
120410 – 4 credits
|Clean and Sanitize food manufacturing equipment and surfaces manually.
|Unit Standard 120417- 3 credits
|Understand the control of pests and waste materials as part of a food safety system.
|Unit Standard: 120416 – 5 credits
|Apply personal safety practices in a food or sensitive consumer product environment