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Quality and Safety Monitoring in Dairy Industry

  •  Lessons 10
  •  No. of Downloads 46
  •  Course Type Post Graduate
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CONSUMER AWARENESS ABOUT MICROBIOLOGICAL QUALITY AND SAFETY OF DAIRY FOODS

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CONCEPTS OF QUALITY CONTROL, QUALITY ASSURANCE AND FOOD SAFETY

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GLOBAL QUALITY AND FOOD SAFETY STANDARDS

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INTEGRATED FOOD LAW, ITS MAIN FEATURES AND FUNCTIONS

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INTRODUCTION TO FOOD SAFETY MANAGEMENT SYSTEM

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PRINCIPLES OF QUALITY MANAGEMENT SYSTEM (QMS) – ISO 9000:2000

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HACCP CONCEPT AND PRINCIPLE WITH SPECIAL REFERENCE TO BIOLOGICAL HAZARDS IN DAIRY FOODS

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TOTAL QUALITY MANAGEMENT TOOLS AND TECHNIQUES

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MICROBIOLOGICAL RISKANALYSIS CONCEPTS:RISK ASSESSMENT, RISK MANAGEMENT AND RISK COMMUNICATION; RISK PROFILING OF DAIRY PRODUCTS

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MICROBIOLOGICAL CRITERIA AND TWO AND THREE CLASS SAMPLING PLAN / GUIDELINES

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