PREMIUM

Update on General Principle of Food Hygiene (CXC 1-1969): Chapter 2. HACCP System and Guideline for its Application

🕒 57 Menit 📅 2023 PREMIUM

Prof. Dr. Ir. Ratih Dewanti-Hariyadi, MSc

▶ Masuk Untuk Menonton 🎬 Lihat Trailer

Video Dari Acara:

📅 Webinar Update on General Principle of Food Hygiene (CXC 1-1969)

Yang Akan Dipelajari

Dalam revisi GHP tahun 2020 yang dilengkapi dengan lampiran (annex) tahun 2022, porsi pembahasan mengenai HACCP porsinya menjadi lebih dominan. Pembaruan standar Codex CXC 1-1969 Rev. 2020 ini menghadirkan panduan umum tentang fleksibilitas penerapan prinsip dan aplikasi HACCP bagi pelaku usaha pangan (Food Business Operators) skala kecil.

Tentang Speaker

Prof. Dr. Ir. Ratih Dewanti-Hariyadi, MSc

Guru Besar Mikrobiologi Pangan di Divisi Ilmu dan Teknologi pangan Fakultas Teknik dan Teknologi, IPB University.

Regulatory Update on Dairy Products

👤 Anisyah S.Si., Apt., MP.

⭐ 0.0

Beyond Papeda the Potential of Sago as an Emerging Modern Food Ingredient, Application Properties

👤 Nelda Hermawan dan Ilham Billy Nugraha

⭐ 0.5

Update on General Principle of Food Hygiene (CXC 1-1969): Chapter 1. Good Hygiene Practices

👤 Prof. Purwiyatno Haiyadi

⭐ 0.0

Regulatory Update on Natural Food Flavor Preserving the Authentic Taste of Indonesia

👤 Dra. Dwiana Andayani, Apt

⭐ 4.7

Selecting Ingredient for Better Vegan Baked Good

👤 Prof. Dr. Ir . Nuri Andarwulan, MSi

⭐ 4.9

Update on General Principle of Food Hygiene (CXC 1-1969): Chapter 2. HACCP System and Guideline for its Application

Video Dari Acara:

📅 Webinar Update on General Principle of Food Hygiene (CXC 1-1969)

Yang Akan Dipelajari

Tentang Speaker

Prof. Dr. Ir. Ratih Dewanti-Hariyadi, MSc

Video Terkait

Regulatory Update on Dairy Products

Beyond Papeda the Potential of Sago as an Emerging Modern Food Ingredient, Application Properties

Current Update in Food Safety in Indonesia

Tips Bijak Konsumsi Garam dengan Sajian Lezat

How to Implement Robust Traceability System and a Failsafe Recall Plan

Regulatory Update on Claim and Label Vegan Products

Physicochemical and Functional Properties of Sago as a Food Ingredients

Update on General Principle of Food Hygiene (CXC 1-1969): Chapter 1. Good Hygiene Practices

Regulatory Update on Natural Food Flavor Preserving the Authentic Taste of Indonesia

Selecting Ingredient for Better Vegan Baked Good

Mulai Belajar Bersama FoodReview+