NIPM training programmes on Good Housekeeping, food safety, sanitation and hygienic practices, process/quality control, (QC) quality assurance (QA) and the implementation of Hazard Analysis Critical Control Point (HACCP), Current Good Manufacturing Practice (cGMP) and Total Quality Management (TQM) principles have helped food and beverages manufacturing to improve food quality hygiene, health and safety systems, processes and procedures both for regulatory compliance, organizational effectiveness and excellent customer experience.
Effective performance of managers and supervisors who oversee, plan, direct, operations and the operatives who work at every stage of food and beverages manufacturing is critical to business success.
Right from the point of receiving raw and packaging materials into the warehouse to material handling, machine set-up and operations during processing, packaging to distribution centres or the delivery of finished products to the customer and the aspects of quality inspection, a sub-function of quality control and quality assurance all the employees concerned need foundational knowledge, advanced skills and continuous
Up-skilling to ensure that the manufactured products are free from risks and hazards, food borne diseases, contamination, cross-contamination, defects, and that the entire plant environment is always clean and hygienic with high standards of production operations that put quality, health and safety first!
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