Food Processing

• Establishing a HACCP-based food safety plan involves the systematic application of the Hazard Analysis and Critical Control Point (HACCP) principles to ensure food safety throughout the production process.
• The primary goal of this module is to equip food industry professionals with the knowledge and skills necessary to develop, implement, and maintain an effective HACCP plan tailored to their specific operations.

The aim of this module of Physics is based on helping the students to acquire an introductory background of Mechanics, Properties of matter and Thermodynamics as guidance for their further studies. At the end of this module, the students should be able to identify and interpret basic concepts of Mechanics, Properties of matter and Thermodynamics with a logical and creative understanding.

This module describes the skills, knowledge, and attitude required to benchmark with partners. It is intended for learners who have successfully completed the TVET diploma in food science and technology or its equivalent and pursuing a TVET advanced diploma in food science and technology. At the end of this module, learners will be able to identify the need for benchmarking, prepare for benchmarking, undertake benchmarking activity, and capitalize on benchmarking outcomes. Qualified learners deemed competent to this competency may work alone or with others on routine tasks in food manufacturing industries dealing with the processing of different products, performing a range of tasks related to food processing he can exercise autonomy and initiative in some activities at a professional level and take significant managerial or supervisory responsibility for the work of others in defined areas of work.

This module describes the skills, knowledge and attitude required to coordinate the manufacturing and processing of edible fats and oils. It is intended for learners who have successfully completed the TVET Certificate V in food processing or its equivalent and pursuing TVET diploma in food science and technology. At the end of this module, learners will be able to review preparation of plant and animal products for oil extraction and processing, monitor processing techniques and technologies to produce fat or oil product, assess the quality, safety and shelf life of fats and oil products and review production processes. Qualified learners deemed competent to this competency may work alone or with others on routine tasks food manufacturing industries dealing with processing of different products, performing a range of tasks related to food processing he can take some managerial responsibility for the work of others within a defined and supervised structure work as he can take also supervision in less familiar areas of work.

This module describes the skills, knowledge, and attitude required to manage organizational change. It is
intended for learners who have completed the TVET certificate V in agriculture and food
processing or its equivalent and pursuing a TVET diploma in agriculture and food processing. At the end of
this module, learners will be able to identify change requirements and opportunities, develop change
management strategy, and implement a change management strategy. Qualified learners deemed
competent to this competency may work alone or with others on routine tasks in food manufacturing
industries dealing with the processing of different products, performing a range of functions related to food
processing he can exercise autonomy and initiative in some activities at a professional level and take
significant managerial or supervisory responsibility for the work of others in defined areas of work.

This module describes the skills, knowledge and attitude required to experiment new food products. It is

intended for learners who have successfully completed the TVET Certificate V in food processing or its

equivalent and pursuing TVET diploma in food science and technology. At the end of this module,

learners will be able to contribute to the selection of equipment/process conditions, prepare for trials,

conduct test runs/trials and evaluate results and identify modifications. Qualified learners deemed

competent to this competency may work alone or with others on routine tasks food manufacturing

industries dealing with processing of different products, performing a range of tasks related to food

processing he can take some managerial responsibility for the work of others within a defined and

supervised structure work as he can take also supervision in less familiar areas of work.