This module describes the skills, knowledge and attitude required to establish operational requirements
for a food processing enterprise. 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 identify key issues and organizations that
impact food processing industry, identify the sequence of operations for processing a range of products
in a sector, explain factors affecting food safety and product quality during processing, write standard
operating procedures to comply with legislation relating to product and processing, define
organizational requirements to comply with legislation relating to food premises, equipment design and
storage facilities. 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.
- Teacher: Thierry Uzabakiriho