 Food Microbiology -- An Introduction for Food Safety Educators
This manual was designed to provide information about basic food
microbiology and sanitation practices as they relate to food safety in
the food processing and retail food environments. It was adapted from
the FDA course titled Food Microbiological Control that was prepared in
1998. After reading the contents of this manual, food safety educators
will be able to identify potential foodborne hazards and evaluate the
adequacy of and discuss the proper control methods for hazards commonly
associated with food.
Contents
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