Professional Development · Health & Wellbeing · Food Science and Food Safety
Food Hygiene: HACCP and Microbiological Safety
4 Abschnitte1 Karteikarten-Decks1 Quizze
An overview of foodborne pathogens, the HACCP food safety management system, and the practical controls that keep the food supply microbiologically safe from farm to fork.
Inhaltsübersicht
- Foodborne Pathogens and the Burden of Foodborne Illness
- The HACCP System: Principles and Critical Control Points
- Temperature Control, Cross-Contamination, and the Cold Chain
- Food Safety Regulation and Consumer-Level Practice
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