Section: Learning Outcome 2: Identify food safety requirements | FOPFF302: Fundamentals of Food Processing and Technology | RTB

Section outline

- Select activity Indicative Content 2.1: Identify HARPC elements
  
  Indicative Content 2.1: Identify HARPC elements Interactive Content
  
  Students must
  
  Mark as done
- Select activity Indicative Content 2.2: Identify HACCP program
  
  Indicative Content 2.2: Identify HACCP program Interactive Content
  
  Students must
  
  Mark as done
- Select activity Indicative Content 2.3: Identify certification bodies
  
  Indicative Content 2.3: Identify certification bodies Interactive Content
  
  Students must
  
  Mark as done