The solution to the abnormal product quality of food enterprises

New class! At present, in the production process, there are a variety of factors, resulting in products can not meet the requirements of the company and customers, deviation from quality standards.
this lesson will analyze the cases of abnormal quality in the condiment industry, start with the easy quality problems, discuss the relevant problems, and give solutions.
mainly from the process aspect, sterilization aspect, microorganism aspect, cleaning and disinfection aspect, packaging and other aspects of analysis, to help enterprises reduce related complaints, reduce product quality and safety risks, win the trust of customers! "Organization" Food Partners Network "Training Purpose" to understand the 2020 food industry product quality abnormal treatment measures, methods, continuous improvement of product quality, long-term product quality and safety, win trust, online with training teachers to exchange product quality management related issues.
: Senior Consultant, Mr. Lin Production Licensing (SC), Senior Consultant of Enterprise Quality Improvement Program, Training Instructor of Food System (ISO9001, ISO22000, HACCP), Supplier Review Teacher Enterprise risk investigation and consulting teacher; Mr. Lin belongs to the theory and practice of the combination of practical expert teachers, with large-scale condiment enterprises, beverage enterprises more than ten years of quality management experience, consulting and guidance enterprises production license, quality improvement and other experience, good at case analysis, problem solving, has been highly evaluated by many consulting enterprises.
Training Content: First, an overview of the process of condiments (soy sauce), second, analysis and treatment of sterilization failure (thermal distribution experiments, temperature measurement verification, etc.); third, analysis and treatment of product contamination after sterilization (analysis from environmental health, process level, etc.); Equipment cleaning and disinfection and control measures; fifth, how to determine the appropriate sterilization temperature, not only to ensure the sterilization effect and ensure the flavor quality of the product; Measures; January 8, 2021 13:30-16:00 (Training fee) 118 yuan (free on-demand for netizens attending live classes); December 2, 2020 5 before 20:00 to register people enjoy the morning newspaper discount, that is, 98 yuan; "Contact us" registration and viewing mode 1, mobile phone watch: WeChat scanning the next QR code, immediately register 2, computer side watching: copy link to the browser to open the registration success, Pay attention to the public number, before the start of the class will send the opening notice via WeChat, the mobile phone side click on the opening notice to enter the live room or scan the registration QR code into the live broadcast room, the computer side copy link opened in the computer into the live broadcast.
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