STANDARDS REQUIREMENTS AND HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) FOR PROCESSING TOMATO PRODUCTS (TOMATO SAUCE AND KETCHUP)

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!