Food Safety for Crab Processors
Aims and Objectives
1. Raise awareness of the importance of Food Hygiene in Crab Processing Premises
2. Enable staff working in Crab Processing to work in a hygienic manner to ensure the safety and quality of the product.
Sections:
1. Introduction to Food Hygiene
2. Micro-organisms and Food Poisoning
3. Contamination
4. Pest Control
5. Personal Hygiene
6. Hygiene and Cleaning
7. Food Safety Management (HACCP/SFBB)