This programme is designed to provide learners with the knowledge, skills and competencies necessary for individuals working in production, quality and supporting roles within the food industry.
Course Aim:
This programme is designed to provide learners with the knowledge, skills and competencies necessary for individuals working in production, quality and supporting roles within the food industry.
Learners will have a greater understanding of quality assurance and manufacturing concepts at a foundational level, enabling them to work with food products in a safe and hygienic manner.
DAY 1
– Introduction to BRCGS Food Safety
– HACCP Overview
- Microbiology and Allergens for the Food Industry
- Good Hygienic Practices and the Control of Leading Food Safety Risks
- Good Documentation and Record keeping Practices
- Introduction to Lean Processes
On completion of this programme the learner will be able to:
Demonstrate the food safety skills as prescribed by the FASI Level 1 and 2 Training for individuals working in the food industry.
Display an understanding of quality assurance systems in the food manufacturing industry, enabling learners to identify and control potential food safety risks associated with biological, physical and chemical hazards and allergens.
Discuss the international best practice BRCGS Food Safety requirements and demonstrate the required skills to ensure documentation and record keeping is compliant and presented in a consistent Manner.
State the principles of HACCP and discuss the identification of food safety hazards and appropriate controls within a food production process.
Recognise the importance of biology in the food industry, with an appreciation of contamination control systems and the application of appropriate methods to decontaminate work areas.
Describe the concepts of Lean Thinking for value creation and process optimisation.
| Course Price | ₹ 9500 |
| Discount (10%) | - ₹ 1000 |
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- ₹ 100 |
| Tax | ₹ 150 |
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