Professional Management to Ensure Food Safety
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The importance of food safety
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Food Safety Management System Requirements
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Preparation of HACCP plans
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GMP Good Manufacturing Practice Concepts Processing and Application
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Origin of HACCP
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Key steps in the development of the HACCP system
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Control and follow-up methodologies for critical control points
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Analysis of ingredients that have an impact on food safety
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Concepts of food poisoning
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Methods to verify and verify the effectiveness of food safety systems
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Causes of food poisoning: characteristics and methods of control
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Factors affecting the epidemiology of food poisoning
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Food Defense
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Classification of microbes according to their degree of health hazard
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Microbial control
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Characteristics of the most well-known food poisoning culprits
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Corruption microbes
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Practical applications of food safety rules
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