English
Objective:
Participants will be exposed with the important of quality control and good packaging of their products.
Modules:
Module Name:
Food quality safety and Packaging.
Module Details:
1.Food quality concept and definition,nutritional quality, quality attributes standards.
2.Sanitary and phytosanitary issues in the context WTO.
3.Food safety and hygiene -food contaminants,food spoilage/poisoning and hygiene.
4.Personnel & facilities(premises, building and equipment) sanitation and waste.
5. Understanding GAP,GHP and GMP, etc.
6. Basic Hazard Analysis Critical Control Point,HACCP- concepts,key steps.
7. Traceability - concepts, basis system operation ,bar-coding.
8.Packaging and Labelling.
Approach/Methodology:
Brainstorming,lectures,group discussion and presentation,theory and field practical.
Specific Client Targeted:
Practicing SMEs in agro-processing, including food handlers/centres.
Programme Fee:
TZs150,000 per participants (fees,food and stationeries)
Duration of the Course:
1 week
