Course Display

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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