Description
- Course ID:
- IC-806-E-08
- Content:
- Sources of Contamination in Food Production
- Identification and Analysis of Contaminants
- Prevention and Control of Contaminants
- Food Residue Monitoring and Testing
- Analytical Techniques and Laboratory Diagnostics
- Legal Requirements and Residue Limits
- Prerequisites:
- Basic knowledge in food quality and safety required.
- Certification Requirement:
- Without certification option
- Conduction Method:
- Online (For on-site or in-house training, please send us a request via our contact form (Contact - intellcert). We will get in touch with you shortly thereafter.)
- Language:
- English
- Target Audience:
- Food technologists
- Laboratory personnel
- Learning Objectives:
- Knowledge of various types of food contaminants (chemical, biological, physical) and their risks.
- Identifying causes of contamination and preventing them in production.
- Knowledge of legal limits and monitoring mechanisms for residues and contaminants.
- Implementing measures to minimize contamination risks.
- Note:
- Displayed price excl. VAT
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