This complete and extensive course is ideal for anyone in the food industry, or producing final products using raw minced meat and fish specifically.
This course is furthermore intended for anyone working in a food handling environment who has the responsibility of monitoring a CCP derived from a HACCP study, and the authority to react against the identification of a non-conformance against a CCP because of such monitoring.
In this course, you will learn to
- Demonstrate an understanding of forming or filling of raw minced fish or meat products.
- Prepare for forming or filling of raw minced fish or meat products.
- Form or fill raw minced fish or meat products.
- Perform relevant procedures after forming or filling of raw minced fish or meat products.
- Demonstrate an understanding of mincing fish or meat.
- Prepare for mincing fish or meat.
- Mince fish or meat.
- Perform relevant procedures after mincing.
- Demonstrate an understanding of a CCP in a food handling environment.
- Monitor and record a CCP.
- Take action when a non-conformance is detected against the critical limits of a CCP.
