In this topic, you will learn about the standard requirements for processing fish. The topic will address the general quality standards of fish, the standard compositional requirements, the specific standard requirements (packaging, weights and measures, labelling, and storage), and Hazard Analysis Critical Control Points (HACCP) for processing dried fish.
You will be required to adhere to the standard requirements when processing fish. Enjoy your course!
- Wanafunzi waliojiandikisha: 3
In this topic, you will learn about the standard requirements of table honey. The topic will address the general quality standards, the standard compositional requirements, the specific standard requirements, and HACCP. The specific quality factors include packaging, weights and measures, labeling and storage. You will be required to adhere to the standard requirements when producing table honey. Enjoy your study!
- Wanafunzi waliojiandikisha: 3
In this course, you will learn about the standard requirements of tomato sauce.
The topic will address the general quality standards, the standard compositional requirements and the specific standard requirements. The specific quality factors include packaging, weights and measures, labelling and storage.
You will be required to adhere to the standard requirements when producing tomato sauce.
Enjoy your study!
- Wanafunzi waliojiandikisha: 4