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Author: Michael Hrycay
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1. Basic Operations
2. Fractions, Decimals and Percentages
3. Unit Conversions
4. Data, Statistics and Probability
5. Ratios and Proportion
6. Tolerance, Precision, and Accuracy
7. Geometry
8. Write Clearly and Concisely
9. Effective workplace writing
10. Forms and reports
11. Interpersonal communication
12. Information and Communication Technologies
13. Reading Workplace Documents
14. Personal Development Discussion
15. Living a Balanced Life
16. Goal Setting
17. Preparation for Employment
18. The Decision Making Process
19. Solving Problems
20. Critical Thinking
21. Hygiene in the Workplace
22. Cleaning and Sanitization
23. Product and Handling Hazards
24. Food Traceability
25. Records
26. Data Entry and Data Management Systems
27. Facility Security and Food Defense
28. Waste, Recyclables, and Reuseable Materials
29. Using Electricity and Water in the Plant
30. Compressed Air
31. Steam
32. Pests
33. Labelling and Packaging Requirements
34. Inspection, Sampling, and Foreign Body Detection Equipment
35. Lock-Out / Tag-Out
36. Microbial Pathogens
37. Proper Use of Chemicals
38. Sanitization Tests
39. Sanitization Methods
40. Clean In Place (CIP)
41. Detecting the Presence of Bacteria or Chemical Residue
42. Ergonomics
43. Safe Work Practices
44. Reporting Accidents, Incidents, Near Misses and Injury
45. Equipment Warning Signs
46. Common Work Area Hazards
47. Safety Equipment
48. Emergency Drills
49. Facility Safety Programs
50. Personal Protective Equipment
51. Safety Checks
52. Equipment Safety Features
53. Hydraulics
54. Packaging Material, Method, and Storage
55. Packaging Equipment
56. Compliance
57. Policy and Procedure
58. Health and Safety Communication and Documentation
59. Confidential And Proprietary Information
60. Cyber Security
61. Inventory Tracking
62. Discrepancies in Inventory
63. Data Management Systems
64. Product Formulation and Calculation
65. Measuring and Weighing
66. Batching Equipment
67. Signs and Causes of Equipment Malfunction
68. Equipment Maintenance
69. Recording Equipment Failures
70. Reading Procedures Documents
71. Hand Power Tools, Saws, and Knives
72. Condition and Maintenance of Hand Power Tools, Knives, and Saws
Appendix
Agri Food Processing Copyright © 2022 by Saskatchewan Indian Institute of Technologies-Trades and Industrial is licensed under a Creative Commons Attribution 4.0 International License, except where otherwise noted.