The guide is organised into four chapters focusing on the following topics: Food Hazards and Food Foodborne Diseases; Personal Hygiene;. Safe Food Handling; and ...
food safety lecture notes
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Lecture 2. Page 4. Food Microbiology. 4. Page 5. Definition. • Microorganisms: Organisms such as bacteria, parasites, viruses, yeasts, and molds. – Usually too ...
❑ Six-inch rule (food stored six inches off the floor and away from the wall). Store food at proper temperatures: ❑ Store refrigerated foods at 41°F or ...
Food safety management systems generally include three components: a) Quality management systems applied to food safety b) Hazard Analysis and Critical Control ...
A critical control point is a step in a process where control can be applied to prevent or eliminate a food safety hazard or reduce it to an acceptable level.
1You are allowed to use lecture notes, presentation slides, and textbook for the exams. However, all lecture materials need to be pre-printed in advance to ...
