Quality control and product standadization

Standardization of locally fermented foods and beverages. Manufacturing practices for ensuring consistent quality products. Product labeling, values and limitations. information that must be contained in the labels. Product imitation and adulteration, causes and health implication. Product handling techniques. Risk assessment, management and control; regulatory bodies (NAFDAC, SON, EPA, NESRA etc), their roles in quality control processes. Food chemical analysis; regulations and permits.