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Qualifications and courses A-Z study guide

Course code

ASFM700

Level

7

Credits

15.0

Estimated hours

150.0

To enable students to understand the microbiology of food, with consideration of Good Manufacturing Practice, HACCP and cleaning and sanitation practices.

Learning outcomes

  • Assess the significance and effects of normal flora, spoilage organisms and pathogens associated with the major food groups.
  • Select and justify methods for the detection of food-associated micro-organisms
  • Explain the principles and practice of food safety
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