In-house Coaching Manuals
PROGRAMME 1: GOOD MANUFACTURING PRACTICES.
Manual 1: Personal hygiene of people working in a food manufacturing environment
Manual 2: Hand washing
Manual 3: General behaviour in a food manufacturing environment
Manual 4: Good house-keeping in a processing and packaging area
Manual 5: Good house-keeping in a food and packaging material store
Manual 6: General safety.
Manual 7: Safety signs and symbols.
Manual 8: More safety requirements and actions in case of an emergency.
PROGRAMME 2: CLEANING AND SANITISING.
Manual 1: The role of micro-organisms
Manual 2: Cleaning and sanitising
Manual 3: Manual cleaning and sanitising
Manual 4: Cleaning-in-place (CIP) and wash programmes
Manual 5: Start-up checks and actions for CIP
Manual 6: Running an automated CIP system
Manual 7: CIP of a pasteurising system
PROGRAMME 3: RAW MILK RECEPTION
Manual 1: Sampling milk
Manual 2: Preparations for sampling raw milk in a tanker
Manual 3: Sampling raw milk in a tanker
Manual 4: Temperature measurement
Manual 5: Perform the alizarol test and the boiling test
Manual 6: Equipment at milk reception and milk storage
Manual 7: Procedure for the intake of milk from a road tanker
Manual 8: Washing the tanker
PROGRAMME 4: MILK TESTING
Manual 1: Determination of the % titratable acidity
Manual 2: Determination of the ph of milk products
Manual 3: Determination of % butterfat in milk by means of the gerber test
Manual 4: Performing the resazurin test on raw milk
Manual 5: Determination of the freezing point of milk
Manual 6: Determination of the solids-non-fat of milk
PROGRAMME 5: PASTEURISATION SYSTEM
Manual 1: Purpose and principles of the pasteurization system
Manual 2: Operating the pasteurizer
Manual 3: Fat separation
Manual 4: Homogenization
PROGRAMME 6: GENERAL PROCESSING REQUIREMENTS [General lists of operational checks – could be used as SOPs]
Manual 1: General pre-startup requirements –fresh milk products manufacturing–
Manual 2: General startup requirements –fresh milk products manufacturing–
Manual 3: General checks required during processing/packaging –fresh milk products manufacturing-
Manual 4: General shut-down and cleaning checks/requirements –fresh milk products manufacturing–
PROGRAMME 7: BULK MILK COLLECTION
Manual 1: General requirements when bulk milk is collected on a farm.
Manual 2: Sampling raw milk from the bulk tank
Manual 3: Temperature determination
Manual 4: Alizarol test on bulk milk
Manual 5: Volume determination
Manual 6: Pumping the milk from the bulk tank into the tanker.
PROGRAMME 8: MANUFACTURING ASSISTANCE
SPECIALIZATION: HARD AND SEMI-HARD CHEESE MANUFACTURING
Manual 1: Overview of the cheese manufacturing process
Manual 2: The cheese manufacturing equipment
Manual 3: The curd manufacturing process in the cheese vat
Manual 4: The Cheddaring process
Manual 5: Block forming and pressing Cheddar cheese
Manual 6: Packaging, ripening and storage of cheese blocks
Manual 7: Manufacturing of Gouda type cheese
Manual 8: Ripening, storage and dispatching Gouda type cheese
Manual 9: Mozzarella type cheese
Manual 10: Feta type cheese
SPECIALIZATION: EVAPORATION AND SPRAY DRYING
Manual 11: Overview of the evaporation and spray drying processes
Manual 12: Giving assistance to the evaporator operator
Manual 13: Preparing the spray drier for production
Manual 14: Giving assistance to the spray drier operator during production
Manual 15: Packing and storing milk powder
SPECIALIZATION: MIXING & BLENDING
Manual 16: An introduction to mixing or blending food products
Manual 17: Prepare for mixing dry ingredients
Manual 18: Weighing and blending dry ingredients
Manual 19: Blending liquid products
SPECIALIZATION: YOGHURT MANUFACTURING
Manual 20: Overview of yoghurt manufacturing
Manual 21: Procedures preceding inoculation:
➢ Formulation and mixing
➢ De-aeration, homogenisation and heat treatment
Manual 22: Inoculation, incubation and intermediate treatment and additions
Manual 23: Packaging (plastic tubs, jugs and cups)
Manual 24: Shrink Wrapping
Manual 25: Cold Storage
SPECIALIZATION: COTTAGE CHEESE MANUFACTURE
Manual 26: Overview of the cottage cheese manufacturing process
Manual 27: Cottage cheese manufacturing equipment
Manual 28: Pre-treatments, additions to cottage cheese milk and coagulation
Manual 29: Curd handling for the manufacturing of chunky cottage cheese
Manual 30: Curd handling for the manufacturing of smooth cottage cheese
Manual 31: Preparation and addition of dressing during cottage cheese manufacturing
Manual 32: Packaging, cold storage and dispatch of cottage cheese