Participants will be exposed with the important of quality control and good packaging of their products.
Food quality safety and Packaging.
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.
Brainstorming,lectures,group discussion and presentation,theory and field practical.
Specific Client Targeted:
Practicing SMEs in agro-processing, including food handlers/centres.
TZs150,000 per participants (fees,food and stationeries)
Duration of the Course: