Course : SYSTEMS FOR FOOD RISK MANAGEMENT

Course code : FOODQUAL110

SYSTEMS FOR FOOD RISK MANAGEMENT

FOODQUAL110  -  Stefan Dragoev

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Audit of Management Systems
Chapter 4. Part 1.
5.7 MB 10/10/21, 6:51 PM
Audit of Management Systems
Chapter 4. Part 2.
12.95 MB 10/10/21, 6:52 PM
Course outline
Discription of the course
26.96 KB 10/10/21, 6:57 PM
CURRICULUM of the MSc course Systems for Food Risk Management
Postgraduate Course FOODQUAL110
26.89 KB 10/10/21, 7:01 PM
Directions for Using the HACCP Plan Form
Postgraduate Course MSFP101
163.38 KB 10/10/21, 7:03 PM
Generic HACCP model
Generic HACCP model for cooked sausages
395.32 KB 10/10/21, 7:07 PM
Generic HACCP Model for Raw, Ground Meat and Poultry Products
HACCP-plan fresh pork sausage from ground meat
520.78 KB 10/10/21, 7:15 PM
Good Manufacturing and Hygiene Practices Based on the Principles of Food Hygiene of the Codex Alimentarius – the Basis for the Production and Sale of Safe Food
Chapter 3
7.31 MB 10/10/21, 6:47 PM
GUIDEBOOK FOR THE PREPARATION OF HACCP PLAN
Guidebook HACCP groud meat
327.93 KB 10/10/21, 7:10 PM
HACCP plan for small scale company
The Design of HACCP Plan for Small Scale Chicken Cooked Sausage Plant
242.96 KB 10/10/21, 7:13 PM
Hazard Analysis and Critical Control Points - A Mandatory System for Food Safety in the EU
Chapter 2.
8.43 MB 10/10/21, 6:43 PM
Requirements of Food Safety Management Systems Based on ISO 22000: 2018 for the Organizations in the Food Chain
Chapter 1.
17.43 MB 10/10/21, 6:43 PM
Template -HACCP plan for Groumd meat processing
Additional information
673 KB 10/21/21, 1:57 PM