The aim of this course is to ensure that products are consistently produced and controlled according to quality standards in compliance for basic food safety practices and regulation 638:
- What are GMP’s & PRP’s?
- Quality Management System
- Personnel Practices
- Cleaning & Sanitation
- Pest Control & Vermin Control
- Construction & Maintenance
- Production & Process Control
- Policies & Procedures
- References
- Legislation
Course outline
- Explain the transition requirements and updates of Regulation 638
- To Understand the legislation application for operators responsible for food premises and transport of food.
- To explain the requirements of the Certificate of Acceptability
- Identify and review the specific document requirements.
- Understanding the enforcement of the regulation
- Demonstrate an understanding of food safety
- A food safety hazard is defined according to standard food safety principles
- Good manufacturing practices are defined according to standard food safety principles.
Formative assessment
Various activities will be completed.
Summative assessment
An examination will be completed at the end of the course.
