Role & responsibilities
Aware PRPs in kitchen, GHP & GMP. Candidate aware food safety compliances required for commercial kitchen.
corrective actions need to be taken in case of food incident. awareness about food traceability.
RCA & methodology of RCA
FSSAI license procedure.
Must aware about CP, OCP & CCP. HACCP decision tree.
Aware about the preliminary steps & principle of HACCP
control measures to use to prevent Chemical contamination in the food, clearance on COSHH.
Knowledge about incident/ accident/ Near Miss/ Unsafe Act/ Unsafe Action/ First aid.
audit procedure, difference between Inspection & Audit.
Different type of fire class & fire extinguishers used in different class of fire.
HSE activities knowledge