What's New Unreplied Topics Membership About Us Contact Us Privacy Policy
[Ad]

UK NPD Meat industry beginner

Started by , Jan 03 2023 09:37 AM
2 Replies

Hello all, 

 

I am beginner in food industry and I started working as NPD technologist in meat industry, But I wanna take more responsibilities like technical assistant or any beginner role in technical, Can you all please tell me any websites/courses related meat industry that I can learn from, like certification and food and safety or QA, NPD 

 

Many thanks 

Share this Topic
Topics you might be interested in
Salmonella limit in raw chicken meat Reflections from a Honey Industry QA Professional Entering Food Manufacturing Setting Up a Frozen Meat and Seafood Repacking Facility – Layout and Safety Considerations Unprecedented USDA action on meat smoking USDA Guidance on Handling Ends and Pieces in Sliced Deli Meat Facilities
[Ad]

Hi beginnerinscience,

 

:welcome:

 

Welcome to the IFSQN forums

 

Kind regards,

 

Tony

Hello all, 

 

I am beginner in food industry and I started working as NPD technologist in meat industry, But I wanna take more responsibilities like technical assistant or any beginner role in technical, Can you all please tell me any websites/courses related meat industry that I can learn from, like certification and food and safety or QA, NPD 

 

Many thanks 

 

Hi BIS,

 

Welcome to the Forum !

 

Re ^^(Red) - To get responses, please open a new Thread/Topic in the "FOOD SAFETY TALK" FORUM since the present Forum only intended for Personal Introductions. Thks.
 


Similar Discussion Topics
Salmonella limit in raw chicken meat Reflections from a Honey Industry QA Professional Entering Food Manufacturing Setting Up a Frozen Meat and Seafood Repacking Facility – Layout and Safety Considerations Unprecedented USDA action on meat smoking USDA Guidance on Handling Ends and Pieces in Sliced Deli Meat Facilities Can RTE Deli Meat Trays Be Reworked? USDA Guidance on Slicing Facility Procedures Acceptable Mould Levels in Air Plates – What Are the Industry Standards? Best Books & Resources for a Beginner in Food Safety Auditing? Is Cold Storage a CCP for Shelf-Stable RTE Sliced Meat? Sanitizing RTE Meat Surfaces in a Cleanroom – Is It a Standard Practice?