Grade - Active
Posted 11 January 2020 - 03:15 PM
Hi, everyone. am new in the Job. I feel like a fish out of water and your help will be much appreciated.
Thank you,
Best Regards,
Xim
buenas practicas de manufactura.ppt 5.22MB
9 downloads
microbilogia.ppt 10.73MB
9 downloads
HACCP.ppt 2.41MB
9 downloads
Grade - FIFSQN
Posted 11 January 2020 - 04:53 PM
Welcome to the forum 
Food Safety Topics →
HACCP - Food Products & Ingredients →
Ingredient Hazard AnalysisStarted by LivingHealthy86, 13 Jan 2021  Biological, chemical, physical and 2 more...
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Food Safety Topics →
Validation & Verification →
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Global Food Safety Standards →
SQF Food →
Should I include process control (CP) in the HACCP Plan ?Started by Sophie Ranger, 04 Jan 2021 HACCP, Plan, process, control, CP
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Food Microbiology →
Spices Time/Temp for kill step?Started by omgdudette, 23 Dec 2020 microbiology, kill step, FDA
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Food Safety Topics →
Food Microbiology →
Enquiry on microbial unit (less than) or (less than or equal to)Started by naderk, 10 Dec 2020 microbiology, productspec
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