Welcome to Course of Fish. 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.
- Wanafunzi waliojiandikisha: There are no students enrolled in this course.
Welcome to the world of cotton (natural fibre). We shall briefly discuss the general overview of cotton production in Tanzania, what ‘to-do and not to-do’ to produce good quality cotton. Handling practices from harvest to ginning for contaminant free cotton. It is our expectation that, you will be able to practice the procedures and skills at your farm/ginnery. You are also expected to go beyond your own farm/ginnery by visiting other similar enterprises near you. Enjoy your study
- Course creator: Christina John Omodo
- Wanafunzi waliojiandikisha: 1
The course will address the general quality standards, the standard compositional requirements and the specific standard requirements
- Wanafunzi waliojiandikisha: There are no students enrolled in this course.
Welcome to Topic Seven. In this topic, 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: 1
By the end of this course you should be able to:
- Identify the general quality factors of garments and apparels
- State the standard compositional requirements of garments and apparels
- Identify the specific quality factors of garments and apparels
- Explain the seven principles of HACCP for garments and apparels
- Wanafunzi waliojiandikisha: 1
The course will address the general quality standards, the standard compositional requirements, the specific standard requirements, and HACCP for cassava.
- Wanafunzi waliojiandikisha: There are no students enrolled in this course.
By the end of this coures you should be able to:
- i) Identify the general quality standards of hides, skins, and leather
- ii) State the compositional requirements of these products
- iii) Identify their specific quality standards
- iv) Explain the HACCP for these products
Welcome
- Wanafunzi waliojiandikisha: There are no students enrolled in this course.
We will address the general quality standards, the standard compositional requirements, the specific standard requirements, and HACCP for mango juice. The specific quality factors include packaging, weights and measures, labeling and storage. You will be required to adhere to the standard requirements when producing mango juice. Enjoy your study!
- Course creator: Gloria Deogratias
- Course creator: Ally Kingazi
- Wanafunzi waliojiandikisha: 2
Welcome ,In this course you will learn about the standard requirements for reinforcement bars. The topic will address the general quality standards, the standard compositional requirements and the specific standard requirements.
- Wanafunzi waliojiandikisha: There are no students enrolled in this course.
Learn about the standard requirements of table honey, general quality standards, the standard composition requirements, the specific standard requirements, and the seven principles of 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: 1