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FIE 3203 Design and Hygiene Control in the Food Industry (topic 1…
FIE 3203 Design and Hygiene Control in the Food Industry
topic 1:Introduction to Hygiene Control in Food Industries
Sources of contamination
Hygiene control measures in food processing
Definition of Hygiene
Table 1.3 Definitions of food hygiene in current use.
Conditions and practices that preserve the quality of food to prevent contamination and foodborne illnesses.
http://www.nlm.nih.gov/medlineplus/ency/article/002434.htm
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factors contributing
Topic 3: Design and hygiene control of building and premise
Topic 2:Food safety risks in food processing
Topic 5: Good manufacturing practices
Topic 8:Cleaning and Disinfection
Topic 7:Design and hygiene control of food transportation, distribution and storage
Topic 9: Contamination routes and analysis in food processing environments
Topic 11: Improving zoning in food industries
Topic 13:Hygiene improvement audit
Topic 10: Improving surface and air sampling and detection of contamination
Topic 4: Design and hygiene control
Topic 6: Good manufacturing practices
Topic 12:Traceability and Recall of cleaning agents and disinfectants