Processors of Shelf-Stable Condiments

.00 ex GST / per person

This eLearning online course has been designed to offer a comprehensive step-by-step guide to the National Programme 2 requirements for the processors of shelf-stable condiments. This course takes into consideration:

- The regulatory requirements, guidance, and sector specific definitions for processing of shelf-stable condiments.
- The factors that influence microbial growth.
- The pathogens of concerns, the application of food safety hurdles, and preservation techniques used to enable a product to remain shelf stable.
- The key labelling requirements for shelf-stable condiments according to the Food Standards Code.

The information provided within this course may be used to demonstrate a verifier learning outcomes as per the requirement of the CPD programmes.