Sinar Home Course

The purpose of the SINAR HOME course is giving a basic knowledge about agricultural commodities, agricultural products and food handling/food safety.

Programme 1: – Post Harvesting

1. Handling Agricultural post-harvest – the treatment that is given on the results of the farm after harvest until the commodity is in the hands of consumers.
2. Transportation, storage, markets – places where farmers lose their products.
3. How can we safe agricultural products from losses.
4. Drying food and various drying methods – air drying, sun drying, oven drying, solar dome drying and microwave drying.

Programme 2: – Artisan Food

1. Healthy raw material in the market – Artisan producers should understand and respect the raw materials with which they work. They should know where these materials come from and what is particularly good about them.
2. Introduction of artisan products – Artisan producers should have mastered the craft of their particular production and have a historical, experiential, intuitive and scientific understanding of what makes the process that they are engaged in successful.
3. Scaling raw material & the option for product innovation.
4. The practice of making food products.

Programme 3: – Food Hygiene

1. Food hygiene – Cleaning and sanitising are important to food safety as many food poisoning cases are associated with inadequate and ineffective sanitation. Generally, surfaces of equipment, food preparation tables and utensils that come into direct contact with food should be washed, sanitised and air-dried.
2. Food storage – Why are storages practices important?
3. Clean premises – The important of keeping premises clean.
4. Handling Raw Fruits and Vegetables – Vegetables and fruits are an important part of our diet and are commonly consumed raw as salads, garnishes, cut fruits or fruit juice. Hence, it is important to handle raw vegetables and fruits safely to prevent contamination.