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\nTextbook for Learning  \n4th Edition  \nFebruary 2024  \nThe Organization for Technical Skill Assessment of Foreign  \nWorkers in Food Industry  \nIntroduction  \nThis Manufacture of Food and Beverages Skills Proficiency Test Textbook for Learning is designed to help those who want to work in the manufacture of food and beverages (food factories, etc. ) as a Specified Skilled Worker (i) learn basic knowledge and skills.  \nWe have rearranged the structure of the textbook to make it more practical and systematic.  \nBased on the basic concept of food and beverage manufacturing, this textbook introduces not only the knowledge and skills required for the job, but also the basic terminology. Depending on where you work, methods, terminology, and the like may differ from this textbook. In such case, follow your workplace’s approach. The basic idea is the same even if the methods and terminology are different.  \nUse this textbook to learn the food hygiene and labor safety knowledge and skills required for the Specified Skilled Worker (i) .  \n©OTAFF  \nContents  \nIntroduction  \nCHAPTER 1: SKILLS REQUIRED IN THE MANUFACTURE OF FOOD AND  \nBEVERAGES ··························································································· 1  \n1. Various manufacturing processes of food and beverages ···························· 2  \n2. Skills required for Specified Skilled Workers (i) in the Manufacture of Food and Beverages ························································································· 3  \n(1) Food hygiene ················································································· 3  \n(2) Labor safety ··················································································· 3  \nCHAPTER 2: FOOD HYGIENE ····································································· 4  \n1. Food hygiene ····················································································· 5  \n2. Hazard ····························································································· 7  \n(1) Physical hazard ·············································································· 7  \n(2) Chemical hazard ············································································· 8  \n(3) Biological hazard············································································ 10  \n3. General hygiene control ······································································ 15  \n(1) 5S······························································································· 15  \n(2) Hygiene control of facilities, equipment, and utensils······························16  \n(3) Hygiene control by workers ······························································ 18  \n(4) Hygiene control of ingredients and food ··············································27  \n4. Hygiene control by HACCP··································································37  \n(1) Seven principles of HACCP······························································37  \n(2) Critical control point and management standard····································38  \n(3) Deviation from management standard ················································39  \n(4) Remedial action ·············································································39  \n(5) Recording·····················································································40  \n©OTAFF  \nCHAPTER 3: LABOR SAFETY ····································································41  \n1. Industrial accidents in the manufacture of food and beverages ····················42  \n(1) Relationship between experience and industrial accidents ······················42  \n(2) Major industrial accidents·································································43  \n2. Important things to be followed for no industrial accident ····························44 ","cbCaigC5FmkgJtYX","https://ap.wps.com/l/cbCaigC5FmkgJtYX","pdf",3012583,79,"English","# Introduction\n# CHAPTER 1: SKILLS REQUIRED IN THE MANUFACTURE OF FOOD AND BEVERAGES\n## Various manufacturing processes of food and beverages\n## Skills required for Specified Skilled Workers (i) in the Manufacture of Food and Beverages\n## Food hygiene\n## Labor safety\n# CHAPTER 2: FOOD HYGIENE\n## Food hygiene\n## Hazard\n## General hygiene control\n## Hygiene control by HACCP\n# CHAPTER 3: LABOR SAFETY\n## Industrial accidents in the manufacture of food and beverages\n## Important things to be followed for no industrial accident\n## Response to abnormal situations or industrial accidents\n## Build awareness of danger\n## Cases of near misses and prevention of industrial accidents","[{\"question\":\"Who is this textbook intended for and what is its purpose?\",\"answer\":\"It is designed for people who want to work in the manufacture of food and beverages as a Specified Skilled Worker (i), helping them learn basic knowledge and skills for the job.\"},{\"question\":\"What main topics are covered under food hygiene?\",\"answer\":\"Food hygiene includes hazard types (physical, chemical, biological), general hygiene control using measures such as 5S, and hygiene control approaches using HACCP and its principles.\"},{\"question\":\"How does the textbook support labor safety and accident prevention?\",\"answer\":\"Labor safety instruction focuses on preventing industrial accidents, following proper procedures, responding to abnormal situations, building awareness of danger, and learning from near-miss and specific accident case categories.\"}]","Specified Skilled Worker (i) - Manufacture of Food and Beverages Skills Proficiency Test Textbook for Learning - 4th Edition - February 2024 | PDF",1790838115,199]