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E/LMS 208 Quality Control and Stock Management of Food
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E/LMS 208
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◄ Click here to complete topical assessment 2 to test your knowledge on the topics.
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Introduction
Historical Background
Quality Terminology, Systems And Legislation
Good Manufacturing Practices (GMP)
Hazard Analysis Critical Control Points (HACCP)
International Standards Organisation Guidelines (ISO)
Getting it all Into one Total Quality Management System
Difference Between Quality Assurance And Quality Control In A Food Processing Facility
Introduction
Prerequisite Programs (PRP)
PRP 1: Cleaning And Disinfection
PRP 2: Pest Control
PRP 3: Water And Air Quality
PRP 4: Temperature Control And Registration
PRP 5: Personnel
PRP 6: Structure And Infrastructure
PRP 7: Technical Maintenance And Calibration
PRP 8: Waste Management
PRP 9: Control Of Raw Material
PRP 10: Traceability, Recall, Returned Goods, Rejections/Non-Conform Products
PRP 11: Allergens
PRP 12: Physical And Chemical Contamination
PRP 13: Management Of Product Information
PRP 14: Work Methodology
Implementing HACCP
The 7 Principles of the HACCP-Concept
The Fourteen Stages of HACCP
Click here to complete topical assessment 1 to test your knowledge on the topics.
Introduction
Principles Of Stock Management
Receiving Stock Effectively
Dispatching Stock Effectively
Inventory Control
Methods And Principles For Effective Stock Taking
Stock Taking Processes
Reporting On Stocktaking
Warehouse Outlay
Identification of Materials in Stores
Optimal Space Utilization And Outlay
Keeping The Warehouse Neat And Tidy
Principles For Safety In A Warehouse
Employer Responsibility In Terms Of Safety
Typical Safety Hazards In A Warehouse And How To Prevent Them
Fire Hazards And How To Deal With Them
First Aid Procedures
Click here to complete topical assessment 2 to test your knowledge on the topics.
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