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COURSE'S CONTENT (LECTURE 1 (EXTRA INFORMATION (Food borne disease…
COURSE'S CONTENT
LECTURE 1
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PRINCIPLES
- Quality definition for customers and producers
- Quality - producers - process control
- Quality = protection to customers and producers = food legislation.
- Quality system - quality assurance (external audit, ISO9000)
- the pyramid structure of quality control and assurance (quality system): horizontal (including GMP) and vertical approach (HACCP of product A, B, C).
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LECTURE 3
HOW? by using high pressure = 340 MPa
Sometimes by combining with heating activity (bacterial spores).
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