Dilihat 622
OVERVIEW
Introduction to hygiene problems in the food industry. Sanitation programs: definitions and benefits. Negative consequences of inadequate sanitation. Laws, regulations and guidelines, for the control of food production, processing and preparation. Main source of biological and non-biological hazards and contaminants in food industry. Microorganisms in foods. Food borne illness. Poisoning, infections. Workers’ personal hygiene and safety. Worker training in sanitation and personal safety.
OUTLINE
- Principles of Sanitary Design
- Surfaces, Zones, Finishes and Spacing
- GMP’s and Construction Standards
- Construction Site Policy
- Utilities (Environmental Air, Compressed Air, Water, Culinary Steam)
- Sanitary Tube Welding
- Flat Plate Welding
- Passivation
- Equipment Sanitary Design
- 3A Standard
- NSF-3A/14159 – 1 – 2002 Standard
- BISSC Standard
Form Pendaftaran
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