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