Cold Storage Technician

Cold Storage Technician

This course encompasses National Occupational Standards (NOS) of “Cold Storage Technician” Qualification Pack approved by NSDA (Now NCVET) under National Skill Qualification Framework (NSQF).

Course Details

Course Curriculum

  • Introduction
    • Unit 1: Introduction to the Training Programme
    • Unit 2 Overview of the Food Processing Industry
    • Unit 3 Introduction to the Cold
    • Storage & Cold Storage Industries
    • Unit 4 Introduction to the Packaging of Food Products
    • Unit 5 Roles and
    • Responsibilities of a Cold Storage Technician
  • Food Microbiology, Safety and Hygiene for Processing Food Products (FIC/N9001)
    • Unit 6 Food Microbiology
    • Unit 7 Food Spoilage and Food Preservation
    • Unit 8 Food Safety, Hygiene & Sanitation
    • Unit 9 Pest Control
    • Unit 10 Fire Safety
  • FIC/N7010 – Prepare and Maintain Work Area and Refrigeration Requirements
    • Unit 11 Equipment used in Refrigeration Process
    • Unit 12 Sanitisation of Work Area
    • Unit 13 Cleaning Processes
    • Unit 14 Waste Disposal and Environment Protection
    • Unit 15 Storage Norms and Stock Rotation
  • FIC/N7011 – Handle Cold Storage Facility for Storing Food
    • Unit 16 Basic Principles of Refrigeration
    • Unit 17 Installation of Refrigeration
    • Unit 18 Basic Calculations
    • Unit 19 Storage of Food in Cold Storage
    • Unit 20 Methods to Monitor Food in Cold Storage
    • Unit 21 Quality Assessment
    • Unit 22 Repair and Maintenance
  • FIC/N7012 Complete Documentation and Record Keeping
    • Unit 23 Documentation
    • Unit 24 Record Keeping
    • Unit 25 Introduction to ERP Systems
    • Unit 26 Field Visit of Cold Store
    • Unit 27 Interview of a Cold Storage Technician
  • Employability & Entrepreneurship Skills
    • Unit 28 Employability & Entrepreneurship Skills

Cold Storage Technician

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Description

This course encompasses National Occupational Standards (NOS) of “Cold Storage Technician” Qualification Pack approved by NSDA (Now NCVET) under National Skill Qualification Framework (NSQF).

The Programme will help in building the following key competencies amongst the learner:

  • Install refrigeration systems and components
  • Monitor and maintain storage parameters for various types of produce
  • Record and maintain all the required documents for the storage facility

Maintain cleanliness, hygiene, and safety of the storage units for achieving quality and quantity products

These Courses are conducted by

 

 

 

Food Industry Capacity and Skill Initiative (FICSI) – widely known as Food Processing Sector Skill Council have been set up as an autonomous industry-led body by National Skill Development Corporation under the Skill India program of the Government of India. It creates Occupational Standards and Qualification packs, develops competency framework, conducts Train the Trainer Programs, skill gap studies, and is the Certifying body under the Pradhan Mantri Kaushal Vikas Yojana. This course has been hosted by FICSI on its online eLearning Zone.

FAQs

In the crowded world of food safety, it can be hard to know what you need. As more and more food processing industries are required to have formal systems in place for effectively managing food safety, it can be difficult to keep up with the latest options. HACCP (Hazard Analysis Critical Control Point) was developed with this exact problem in mind. The number of people who need training in HACCP implementation courses is growing, thanks to increasing legal (Regulation (EC) No. 178/2002) and customer requirements (BRC) and the re-issue of the International Food Safety Standard, ISO 22000 2018, and the ISO22002 Prerequisite standard.

This is an outline of our HACCP implementation training.

  • Knowledge of HACCPFood Safety Systems and the corresponding legislative requirements 
  • Knowledge of the Preliminary steps and Principles of HACCP
  • Increased skills in identifying hazards to be addressed in the Food Safety System 
  • Knowledge of the Codex Principles of Food Hygiene 
  • Awareness of the various support programs required for a food safety management system 
  • Understanding of how the various elements of a food safety system integrate. 
  • Case studies & Discussion.

Hazard analysis is the most important principle used in the HACCP plan. This critical practice identifies the biological, chemical, or physical hazards that could occur at each step in your manufacturing process.

Hazard analysis is essential for creating a successful HACCP plan because without it, you have no way of knowing what processes to control and monitor. A HACCP plan is only as good as what hazards are identified within it, so this initial step must be thorough and accurate, which is why we’ve covered this in detail in our HACCP implementation course.

Delegates who have received the appropriate food safety training, especially in the areas of Food Science and Food Microbiology, are encouraged to attend this course.

Additionally, delegates should have some prior experience working in the food industry. This experience can be in any of the following areas:

- Food handlers

- Retailers

- Manufacturers

- Food processors and packers

- Warehousing and logistics

- Foodservice and catering

If the aforementioned conditions are met, the person should go for this HACCP implementation course.

HACCP implementation procedures provide businesses with a cost-effective system for control of food safety, from ingredients right through to production, storage, and distribution to sale and service of the final consumer. The preventive approach of HACCP-based procedures not only improves food safety management but also complements other quality management systems. The main benefits of HACCP based procedures are:

  • Saving you money in the long run
  • Avoiding poisoning your customers
  • Increasing your food safety standards
  • Ensuring you are compliant with the law
  • Increasing your food quality standards
  • Organizing your process to produce safe food
  • Organizing your staff, promoting teamwork and efficiency
  • Giving you a due diligence defence in court.

This HACCP course is designed for use in all segments of the food industry from processing, manufacturing, distributing, and merchandising to preparing food for consumption.

To get a HACCP certificate, a candidate must attend the provided training successfully and pass the assessment. After completing the assessment with the required score, the candidate can become eligible for a certificate.

FICSI has been providing customized training programs for years with one goal in mind - to help individuals and businesses improve their performance through knowledge-based learning.  HACCP is designed to be practical, informative, and engaging. We know that every company is different, which is why we offer customizable training programs for your unique needs. Our course includes hazard analysis and critical control point training in an interactive and easily consumable way.

Frequently Asked Questions

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Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry’s standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book. 

Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry’s standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book. 

Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry’s standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book. 

Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry’s standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book.