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Entrepreneurship in Food
13. Quality Management
13. Quality Management
Section outline
Select activity Textfeld
Select activity Control Quality from Farm to Fork
Control Quality from Farm to Fork
Page
Select activity Textfeld
Select activity Quality Control Principles and Processes
Quality Control Principles and Processes
Book
Completion
Students must
View
Select activity Textfeld
Select activity Develop your own workflow
Develop your own workflow
Page
Completion
Students must
Mark as done
Select activity Textfeld
Select activity Standard Operation Procedures - Quizz
Standard Operation Procedures - Quizz
Interactive Content
Completion
Students must
View
Receive a grade
Select activity Textfeld
Select activity Workflow example for a fruit & veg processing company
Workflow example for a fruit & veg processing company
File
Select activity Time-Temperature Log
Time-Temperature Log
File
Select activity Grading of fruits for quality control
Grading of fruits for quality control
File
Completion
Students must
Mark as done
Select activity Grading of mangoes
Grading of mangoes
File
Completion
Students must
Mark as done
Select activity Managing pesticide residue levels
Managing pesticide residue levels
File
Completion
Students must
Mark as done
