Curriculum
- 3 Sections
- 12 Lessons
- 3 Days
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- Module 1: Food Safety Concepts, Standards, and Regulations5
- Module 2: Standards and Codes of Practices6
- 2.1PNS/ BAFS 49:2021 Code of Good Agricultural Practice (GAP) for Fruits and Vegetables
- 2.2PNS/ BAFS 233:2018 Code of Good of Hygienic Practice for Fruits and Vegetables/ Sanitation Standard Operating Procedure (SSOP)/Good Manufacturing Practices (GMP)
- 2.3PNS/ BAFS 193:2017 Good Warehousing Practices (GWP) for Bagged Grains / Good Operating Practices (GOP)
- 2.4PNS/ BAFS 198:2017 Code of Practice (COP) for Packaging and Transport of Fresh Fruits and Vegetables
- 2.5Hazard Analysis Critical Control Point (HACCP) Principles / Food Safety Plan
- 2.7Module 2 Quiz60 Minutes0 Questions
- Module 3: Food Safety Management System5
Module 3 Quiz
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