SA Campus

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Not Enrolled
R 725,00
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Course overview:

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.

What you’ll learn:

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  • 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.

This course includes:

Video-Based Learning

Topical Assessments

Participant Feedback

SA Campus Certificate

Who this course is for:

  • Current Fresh Meat Processing Workers
  • Aspiring Butchers or Meat Processors
  • Food Handlers and Food Safety Professionals
  • Small Business Owners in the Meat Industry
  • Junior Managers in the Meat Industry
  • Wholesale and Retail Personnel
  • Career Changers
  • Learners in the Food Industry
  • Workers in Developing Countries
  • Individuals Interested in Food Safety