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| Item Details | Price | ||
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The objective of this course is to train the personnel that can be designated as Food Safety Supervisors in the bakery industries, about food safety and hygiene requirements which are to be followed in their businesses. The Food Safety Supervisors (FSS) may interpret these requirements according to the size and type of their establishment.
4.0 (3 ratings)
Language: English
Instructors: FICSI Admin
Why this course?
The E- learning course is designed for small, medium and large scale bakery manufacturing units, producing variety of bakery products. This course explains General Requirements on Hygienic and Sanitary Practices to be followed by all Food Business Operators engaged in Bakery Food service establishments, as per Food Safety & Standard Act, 2006. It presents bare minimum requirements and good practices of Food Safety and Hygiene to be followed by Food Business Operators along with Industry best practices.
The objective of this course is to train the personnel that can be designated as Food Safety Supervisors in the bakery industries, about food safety and hygiene requirements which are to be followed in their businesses. The Food Safety Supervisors (FSS) may interpret these requirements according to the size and type of their establishment.
The desired outcome of this manual is better understanding of food safety and hygiene requirements and high standards of food safety in the Bakery industry.
| Safe and Nutritious Food Handbook for Bakery Processing | |||
| Module 1: Course Introduction | Preview | ||
| Module 2: Introduction to Food Safety | |||
| Module 3: Location, Layout and Facilities | |||
| Module 4: Material Handling | |||
| Module 5: Pre-Production Processing | |||
| Module 6: Production | |||
| Module 7: Packing and Transportation | |||
| Module 8: Personal Hygiene | |||
| Module 9: Support Services | |||
| Module 10: Food Safety Management System (FSMS) Plan | |||
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