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Work and Life Basics

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Supervisor Role

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Daily Work and Training

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Cooperation and Prevention

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Hygiene and Hazards

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General Hygiene Management

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Implementing Hygiene Management

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HACCP Basics

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HACCP Procedures

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PDCA and Numbers

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Quality control

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Inspection and Cleaning

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Tracing and Statistics

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3 Sigma and QC 7 Tools

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Production Management and Planning

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Productivity and Time

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Progress and Yield

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Operating Rate and Equipment

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Company-wide Improvement and Environment

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Safety Work and Management

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Disaster Prevention Activities

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Improvement and Risk

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Abnormal Situations and Health

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Social Change and Defense

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SDGs and Human Rights

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Related Information on the Food and Beverage Manufacturing Type 2 Exam

Learning Materials

You can check study texts, multilingual exam guides, and exam result notice information on OTAFF's Type 2 page.


Official Website

For eligibility, company application steps, and exam schedules, check the latest OTAFF and Prometric information.