This course provides practical knowledge and guidance to develop understanding, the relationship between and the importance of practicing GMP requirements whilst processing food. Foreign bodies are the biggest single source of customer complaints for many food manufactures. The accidental inclusion of unwanted pieces of equipment, packaging or other materials can result in all sorts of problems, e.g. breakdown of supply chain partnerships, claims for financial compensation and loss of consumer confidence. This course will assist food industries in ways to control foreign matter being part of food product.
On successful completion of this course, participants will be able to:
- Define foreign materials
- Classification of foreign materials
- Critically analyze the source of foreign bodies in processing plant
- Recognize the role of good manufacturing practice (GMP) and other prerequisite programs
- Importance of implementing & monitoring control measures
- Good practices in communicating & documenting CCP failure.
Machine Operators, Factory Hand, Processing Supervisor/Team Leader, Line Operator, Leading Hand, Quality Assistant, Warehouse Assistant, House Keeping & Production Coordinators
Prerequisite: The student must have some work experience.
E-Information: All pertinent information relating to the course shall be emailed to the participant. Participants are required to check their emails regularly for communication from the Training Officer.
|Total Learning Hours
||Contact Hours: 6.5; Self Directed: 5 Total: 11.5
||8.30am - 4.30pm
|Self Directed Learning
||5 hours for the week
||Through appointment with the Customer Service Officer