- Major pest of structures
- Insect management
- Residual sprays
- Ultra-low volume application
- Aerosols and foggers
- Insect baits
- Rodent control
- Animal access management
Packhouse Management & Food Processing Courses
Pest Management in
Produce Handling Facilities
Course Details
Fruit grading & packing
Course Details
Objective You will learn about the following in this module: · Prepare for fruit grading process · Grade fruit. · Complete the grade fruit process. · Prepare packing process. · Pack fruit. · Complete pack process. |
Test Procedures
You will be expected to be able to demonstrate competence in the objective as set out above, as well as explain the following: Reasons for: · Preparing work area. · Liaising with sorting team regarding standards.
Consequences of not: · Grading fruit to specific standards. · Identifying and distinguishing fruit. · Informing relevant parties. · Identifying deviations to grading standards
Reasons for: · Selecting and securing sufficient packing material. · Marking cartons/containers.
Consequences of not- · Completing relevant documentation. · Marking cartons/containers. · Packing fruit according to customer requirements. · Performing final sorting before packing. · Identifying grading/classification errors. |
Food
Processing
Course Details
- Hygienic practices
- Causes of food decay
- General principles of food processing
Drying of vegetables and fruit
- Sun drying
- Drying of fruit spreads
- Uncooked method
- Cooked method
Canning of vegetables and fruit-
- Preparation of flasks
- Canning of vegetables
- Canning of fruit
- Making of chutney and jam
- Several recipes
Preservation with sugar
- General preparation
- Sugar/candied fruit
- Crystallised fruit
- Glazed fruit
- Sugared orange peel
Packing Shed Procedures & Basics Of Quality Control
Course Details
- Traceability and record keeping
- Post harvest chemical treatment
- Post-harvest dips
- Post harvest fumigation
- Non-conventional alternatives
- Mass determinations
- Measuring mass
- Weighing an object
- Scale and balance maintenance
- Balance log
- Temperature management in cold rooms and during transport
- What is temperature?
- Temperature measurement
- Monitoring temperature in critical areas
- Using temperature logs
- Intake in the storage and processing facility
- Setting up receiving procedures
- Keeping stocks and the use of logs
- Cleaning of produce
- Sorting and grading
- Sampling produce for analysis
- Sub-sampling and preparation of bulk samples
- General produce for sub-sampling
- Sub-sampling of bulk material
- Sampling procedures and sampling information
- Handling procedures in the production line
- Produce drying
- Packing and palletizing produce
11.1 Using the correct packaging
11.2 Packing of boxes on a pallet