MODULE 1: Food safety and quality in primary production
LO 1: Recognize and identify the food contaminants influencing the safety of agricultural products.
UNIT 1 INTRODUCTION TO FOOD SAFETY - eGyanKosh
importance with respect to food safety. Many of our food support the growth of pathogenic micro-organisms or at least serve as vectors for them. Micro-organisms that can constitute food safety hazards include bacteria, yeast and moulds, viruses and parasites. Microbiological hazards are of great significance to food safety, because despite
MODULE 3: FOOD SAFETY, STORAGE & PRESERVATION
Food safety and hygiene entail undertaking a series of measures to avoid spoilage and contamination of food. At the core of maintaining food safety is the need for proper food handling (incl cooking), storage and preservation as these greatly influence how long a food can stay fit for consumption.
Principles and concepts of food hygiene and safety
Food safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent food-borne illness. Occurrence of two or more cases of a similar illnesses resulting from the ingestion of a common food is known as a food-borne disease outbreak.
Food Safety Curriculum for High School Students
Safe Food-HandlingPractices is a food-safety curriculum for high-school students in which safe food-handling recommendations are delivered through a structured discussion led by a trained teacher. Its objective is to provide high-school teachers with food-safety information and resources to promote safe food-handling practices among
MODULE 3: Safety and Quality Assurance in Food Processing ...
have an understanding of a wide range of key food safety issues, including the food safety hazards, their sources and methods of control. L02: be familiar with the current and future implications concerning food safety hazard and risks. L03: understand the basic needs for processing and for storage and food handling activities from
COMMENTS
LO 1: Recognize and identify the food contaminants influencing the safety of agricultural products.
importance with respect to food safety. Many of our food support the growth of pathogenic micro-organisms or at least serve as vectors for them. Micro-organisms that can constitute food safety hazards include bacteria, yeast and moulds, viruses and parasites. Microbiological hazards are of great significance to food safety, because despite
Food safety and hygiene entail undertaking a series of measures to avoid spoilage and contamination of food. At the core of maintaining food safety is the need for proper food handling (incl cooking), storage and preservation as these greatly influence how long a food can stay fit for consumption.
Food safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent food-borne illness. Occurrence of two or more cases of a similar illnesses resulting from the ingestion of a common food is known as a food-borne disease outbreak.
Safe Food-Handling Practices is a food-safety curriculum for high-school students in which safe food-handling recommendations are delivered through a structured discussion led by a trained teacher. Its objective is to provide high-school teachers with food-safety information and resources to promote safe food-handling practices among
have an understanding of a wide range of key food safety issues, including the food safety hazards, their sources and methods of control. L02: be familiar with the current and future implications concerning food safety hazard and risks. L03: understand the basic needs for processing and for storage and food handling activities from