FOOD PRODUCTION AND QUALITY TRAINING PROGRAMS
  
Advanced Sensory Evaluation
Methods 		  Hazard Analysis and Critical
Control Point (HACCP)
Basic Sensory Evaluation
Methods		   Nutrition Labeling
Current Good Manufacturing     
Practices 		  Sanitation Control Procedure
(SCP) for Sanitation Standard
Operating Procedure (SSOP)
Food Hygiene and Good
Manufacturing Practices for
Beginners 		 
       
     
   
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Last Modified: July 16, 2006