Physical Contaminants in Food
Detection and prevention of foreign bodies in food products.
Food SafetyCritical Control Points
Determining CCPs and establishing critical limits for food safety.
Food SafetyHACCP Plan Documentation
Record-keeping requirements and documentation for HACCP compliance.
Food SafetyHACCP Principles Overview
The seven HACCP principles and prerequisite programs for food safety management.
Food SafetyHazard Analysis in Food Processing
Identifying biological, chemical, and physical hazards in food production.
Food SafetyMonitoring and Verification
CCP monitoring procedures, corrective actions, and HACCP plan verification.
Food SafetyFermented Dairy Products
Microbiology and technology of yogurt, cheese, kefir, and other fermented dairy.
Food MicrobiologyFermented Vegetables
Sauerkraut, kimchi, pickles, and other vegetable fermentations.
Food Microbiology