Agro-industry

Food processing, hygiene and quality

Turn local rice, cassava, maize or fruit into safe, marketable products — parboiled rice, attiéké, flours, juices — by applying hygiene rules and HACCP principles.

Audience: Processing units, women's groups, agri-food SMEs
Duration: 4 days
Format: On-site — workshops in a processing unit
Level: Intermediate

Learning objectives

Apply good hygiene and manufacturing practices
Identify hazards and critical control points (HACCP principles)
Master common processing methods
Package, label and store your products

Programme

01
Hygiene and good manufacturing practice
Premises, staff, equipment, water.
02
HACCP principles
Hazard analysis, critical control points, traceability.
03
Processing methods
Rice parboiling, attiéké, flours, juices and drying.
04
Packaging and labelling
Choosing packaging, mandatory information, storage.
05
Costs and cost price
Calculating costs to set a profitable price.

On completion

Green Control Academy certificate of completion

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