EMPLOYABILITY SKILLS

ENVIRONMENTAL LITERACY

FOOD PROCESSING

FOOD ENGINEERING 1

EPS

FOOD MICROBIOLOGY-ALCOHOLIC BEVERAGE

COMMUNICATION SKILLS

DIGITAL LITERACY

1.Defination of software

2.categories of software

3.apllication of software

4.examples of software

OCCUPATIONAL SAFETY AND HEALTH PRACTICES

MILK AND MILK PRODUCTS

By the end of the course the trainee should be able to:

  1. Prepare for food product processing

  • Production schedules are obtained in accordance with workplace instruction
  • Production resources are acquired as per workplace policy.
  • Production line is prepared as per the workplace instructions
     2. Process food products
  • Food products are processed as per SOPs.
  • Product quality is maintained as per product standards.
  • Production process is monitored as per workplace processing parameters.
  • Efficiency of production equipment is monitored in accordance with its specification.
  • GMPs are adhered to as per workplace quality manual.
  • Product is packaged and prepared for dispatched as per workplace instructions
  • Occupational safety and health issues and concerns are reported in accordance with workplace policy
     3. Shutdown processing line
  • Shutdown procedures are followed as per workplace instructions.
  • Hand over notes are prepared as per workplace policy and operation manual.
  • Production line is cleaned and sanitized as per workplace quality standards.
  • Food processing equipment are prepared for maintenance as per maintenance guidelines and workplace instruction

    4. Document food processing activities

  • Production records are prepared and maintained as per workplace policy. 
  • Food processing activities are recorded as per workplace instructions and operations manual.
  • Sanitation, handover and dispatch records are prepared as per workplace instructions