“General Principles of Food Hygine CXC 1-1969 Rev. 5 2020”
08/02/2564 by Food Science Innovation Center Kasetsart University together with the expanding food innovation city at Kasetsart University (FoodInnopolis@Kasetsart)
Food Science Innovation Center Kasetsart University (KU-FIRST) by the Department of Food Science and Technology Kasetsart University
Organize a training course on General Principles of Food Hygiene CXC 1-1969 Rev. 5 2020
to present information
General principles standards for food hygiene The measures are divided into 3 types as follows:
1. General Control with Good Hygienic Practices GHP
2. Controls specific to the hazard at the critical point to be controlled; and
3. General control with GHP
According to the Draft General Principles of Food Hygiene: Good Hygiene Practices (GHPs) and The Hazard Analysis and Critical Control Points (HACCPs) System, abbreviated as GHPs / HACCP Rev. 5 (2020), Codex Alimentarius.
with Asst. Prof. Dr. Warapa Mahakanchanakul and Asst. Prof. Dr. Jitsiri Rattanaphan, lecturers from the Department of Food Science and Technology Kasetsart University as a speaker
On 1-2 April 2021
at Room 232, Food Product Research and Development Institute Kasetsart University
