Radyoaktivite Kaynaklı Bulaşma Risk Analizi-Bal.xlsx

Radyoaktivite Risk Analizi-Bal

BRCGS Start V1

BRCGS

ISO 22000:2018 

FSSC V.5.1 

IFS Food V7

BRCGS Food

IFS Food

IFS Global Markets Food

BRCGS Food V8

IFS Global Markets Food V2

BRCGS Gıda V9

IFS Global Markets

Bal hammaddelerinde,toplandıkları  bölgeler için, Türkiye Enerji, Nükleer ve Maden Araştırma Kurumunun çalışması dikkate alınarak yapılan risk değerlendirmesidir.

Health and Agricultural Technician

Microbiological analysis methods and microbiological evaluations in frozen foods

ISO 9000 system

HACCP Principles

Basic Food Hygiene

HACCP Theory and Application

General Calibration,Temperature Calibration,Balance  Calibration

BRC V6 Basic Information

Food Microbiology

HACCP

BRC V7 Food Safety Standard

ISO 9001:2015 Internal Auditor

Risk Analysis

BRC V8 Transition Training

Food Safety and Inspection

Good Hygiene Practices in Businesses

Creation of Food Safety Culture Plan

An Overview of FSSC 22000 V 5 

Cheese Production

Validation of Cleaning and Sanitation Programs 

IFS Food V 7

Turkish Food Codex Microbiological Criteria Regulation

Lean 6 Sigma

Understanding the Difference Between PRP,OPRP,CCP

Process Management

An introduction to Root Cause Analysis Course for Food Businesses

Risk Analizi