Mycotoxins in Food
Fungal toxins, their health effects, detection, and regulatory limits.
Food Safety Physical Contaminants in Food
Detection and prevention of foreign bodies in food products.
Food Safety Critical Control Points
Determining CCPs and establishing critical limits for food safety.
Food Safety HACCP Plan Documentation
Record-keeping requirements and documentation for HACCP compliance.
Food Safety HACCP Principles Overview
The seven HACCP principles and prerequisite programs for food safety management.
Food Safety Hazard Analysis in Food Processing
Identifying biological, chemical, and physical hazards in food production.
Food Safety Monitoring and Verification
CCP monitoring procedures, corrective actions, and HACCP plan verification.
Food Safety Fermented Dairy Products
Microbiology and technology of yogurt, cheese, kefir, and other fermented dairy.
Food Microbiology Fermented Vegetables
Sauerkraut, kimchi, pickles, and other vegetable fermentations.
Food Microbiology
