SYAHRIN

UNIT 1: PRINCIPLES AND PRACTICES IN MINIMAL PROCESSING FOR PRESERVATION OF FRESH AND DRIED PRODUCE

UNIT 2: PACKING HOUSE HANDLING OF FRESH HERBS

UNIT 3 : COMMINUTION (PRODUCTION LINE, AND GMP CERTIFIED FACTORY/PACKINGHOUSE)

UNIT 5: PACKAGING OPTIONS & LABELLING

UNIT 6: SPECIFICATIONS FOR RAW PRODUCT INGREDIENT PREPARATION & PACKING

UNIT 7: FACTORY SANITATION & HACCP

UNIT 8: GMP REQUIREMENTS & PRODUCTS STANDARDIZATION

Make a free website with Yola