Training Content(s):

Module-01: Intro Part

·        Welcome & Introduction

·        Training objectives & Outcomes

Module-02: Introduction to Personal Hygiene & Water Quality

·        System Development

·        Handwashing

·        Hand-Washing Equipment

·        Handwashing method

·        Hand-Washing Verification

·        Personal Cleanliness

·        Protective Clothing

·        Injury Exposure

·        Jewelry and Personal Belongings

·        Importance of Handwashing

·        Illness

·        Personal Behavior

·        Improper Activities

·        Visitors

·        System Development

·        The Importance of Water Quality

·        Legal Requirements & Regulations

·        Codex Requirements

·        Correct Construction of Well & Plumbing

·        Facility Requirements

·        Onsite Water Treatment

·        Plumbing Correction to Sewer Line

·        Module Summary

Module-03: Introduction to Control Measures

·        System Development

·        Importance of Pest Control

·        Hazards Posed by Pests

·        Types of Pests

·        Prevention

·        Conditions to Minimize the Risk of Pest Ingression

·        Awareness of Infestation

·        Good Hygiene Practices

·        Control of Pest

·        Physical Control

·        Monitoring - Inspection of Raw Materials for Pests

·        Professional Advice

·        Regular Inspections

·        System Development

·        Personal Hygiene

·        Personal Behaviors

·        Monitoring of Personal Hygiene Practices

·        Cross Contamination

·        Raw Material Contamination

·        Raw Material Control Procedures

·        Product Packaging

·        Premise Contamination:

1.      Design of Facilities and Equipment

2.      Factory Design Principles

3.      Foreign Body Prevention from the Factory Fabrication

4.      Glass/Brittle Plastics Contamination

5.      Pest Contamination

6.      Reduce Attraction of Pests

·        Module Summary

Module-04: Control of Food Hazards & Incident Management

·        System Development

1.      Food Safety

2.      Food Safety Hazards

3.      Biological Hazards

4.      Practical Food Microbiology

5.      Pathogens

6.      Bacteria

7.      Viruses

8.      Controlling Viruses

9.      Parasites

10.   Protozoan Parasites

11.   Parasitic Worms

12.   Controlling Parasites

·        General Control Points of Biological Hazards

1.      Chemical Hazards

2.      Naturally Occurring Chemical Hazards

3.      Intentionally Added Chemicals - Food Additives

4.      Unintentionally Added Chemicals

5.      Controls of Chemical Hazards

6.      Physical Hazards

7.      Preventing Physical Hazards

8.      Control or Detection Equipment

9.      Physical Hazards

10.   Control of Food Safety Hazards

·        System Development

1.      The Importance of Allergens

2.      The Effects of Food Allergies

3.      Legal Requirements for Food Allergens

4.      Control of Allergens

5.      Staff Control Measures of Food Allergens

6.      Raw Materials and Ingredients Control Measures of Food Allergens

7.      Packaging Control Measures of Food Allergens

8.      Cleaning Control Measures of Food Allergens

9.      Production Measures of Food Allergens

10.   Corrective Actions

·        Evaluation of Incident

1.      Identification

2.      Analysis

3.      Required Action

4.      Complaint Handling

5.      Complaint Handling Required Action

·        System Development

1.      Product Quarantine

2.      Product Quarantine - Required Action

3.      Product Recall

4.      Procedures

5.      Communication

·        Module Summary

Module-04: Course Assessment