မြန်မာနိုင်ငံစားသောက်ကုန်ထုတ်လုပ်တင်ပို့ရောင်းချသူများအသင်း | |
ဘေးအန္တရာယ်ကင်းသောအစားအသောက်များထုတ်လုပ်ရောင်းချရေး အထောက်အကူဖြစ်စေမည့် သင်တန်းများ | |
No. | Trainings |
1 | အစားအသောက်သန့်ရှင်းစင်ကြယ်ရေးသင်တန်း |
2 | Food Safety Management Training Contents-Functions of Food, Food Deterioration and Its Control,Safe Food Handling and Hand Washing,Food Safety Management,GM Food,Organic Food and Functional Food,Food Additives,Myanmar Food Laws and MFPEA’s Voluntary Food Standard |
3 | Food Additive Training Contents-Purpose of using food additives, Functional classes and Defination of Food additives |
4 | FDA Complaince Good Manufcaturing Practice GMP) Contents- What is GHP, What is GMP, What is Codex ,Codex principle of Food Hygiene,Codex documents- Hygiene section,SSOP Example, SOP Example |
5 | Awareness of Perquisite Program (PRPs)for Food Safety Contents-GHP and GMP |
6 | Awareness of Risk base Hazard Aanalysis Critical Control Point (HACCP) Contents- What is HACCP,The History of HACCP, Benefits of HACCP,HACCP Pre-requisite Programs,Hazard & Type of Hazard, Logic Sequence of Application for HACCP (Codex Guidelines) The 12 Steps and Records |
7 | Awareness of Food Safety Management System in Food Manufacturing Contents-GMP, ISO 22000 |
8 | Awareness of Food Safety System Certification for Food Manufacturing Contents- PRP -ISO 22002-1-2009,HACCP,ISO22000 |
8 | Basic Course on Nutritional Examination of Food Contents-Theoritically and practically of Moisture content, Ash content, Crude Fibre content, Crude Fat content, Crude Protein content, Carbohydrate and Energy value |
9 | Basic Course on Microbiological Examination of Food Contents-Theorically and Practically of Aerobic Plate count, Coliform, E.Coli, Salmonella, Stapylococcus and Yeast and Mould |