Food Product Standards (Fruits & Vegetable Products)

The Training Course offers an overview of the Food Safety and Standards (Food Products Standards and Food Additives) Regulation, 2011 related to Fruits & Vegetable Products.

 The training will broadly cover a variety of topics concerning the quality, safety, and regulatory standards that apply to ‘fruits and vegetables’ in the food industry. The course aims to provide participants with an understanding of the standards and regulations governing the production, processing, marketing, and labelling of fruits and vegetables.

 The following topics will be dealt with. 

  • Detailed specifications for a wide range of, fruits and vegetables products.
  • Detailed specifications for thermally processed fruits and vegetables.
  • Standards related to Pulp and concentrates
  • Standards delineated for Fruit Syrup and Sharbat.
  • Explicit standards defined for an array of Other Fruit & Vegetable Products, such as Ketchup & Sauce, Dehydrated Fruits & Vegetables, Frozen Fruits & Vegetables, Nuts Raisins, Jam, Jelly & Marmalade, and more.
  • A segment dedicated to Questions & Answers and a conclusive Summing-up. 

Target Learners:

This training course is aimed at Food businesses & manufacturers and Stakeholders specifically in:

  • Food supply chain
  • Quality Control Managers
  • Food Safety Inspectors
  • Food Technologists
  • Production Managers
  • Product Executives
  • Consultants / Auditors / Trainers etc. 

Structure of the Course:

The virtual training incorporates PowerPoint presentations and exercises designed to facilitate and foster a deeper understanding of the stipulations within the Fruits and Vegetable Products' Standards (Food Products Standards and Food Additives) Regulation, 2011.

 Learning Outcomes:

  • Explore the significance of adhering to Food Product Standards for (Fruit and Vegetable Products).
  • Assess the numerous factors that influence the quality of fruits and vegetables.
  • Recognize the complexities of labelling requirements for fruits and vegetables, including nutritional information, ingredient lists, and allergen declarations.
  • Examine marketing standards for their impact on product presentation, consumer perception, and market access.
  • Examine the fundamental specifications required for the products. 

What’s included?

  • Learning materials
  • Certificate of participation (Certificate shall be issued as a ‘Soft Copy’ from our Training Portal. This certificate can be verified anytime from our website, by entering its unique ID number.) 

For any query, please write to:

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