Risk Assessment: Quality Assurance
A risk assessment is simply a careful examination of what, in your work, could cause harm to people, so that you can weigh up whether you...
Important Abbreviations : Food Safety & Quality
ADI : Acceptable Daily Intake
Agmark ...
Food Contaminants & Adulterants
Food Contaminants
A contaminant is any physical, chemical or biological entity that is potentially undesirable for the human health. Contaminants are the substances which are...
Factors affecting growth of Micro-organism in food (Intrinsic and Extrinsic)
In most cases, micro-organism utilizes our food supply as a source of nutrient for their growth.This course can result in deterioration(decay)of food.The organism not...
Basic Introduction to Food Safety, Food Hazards & Risks, Contaminants and Food Hygiene
Food Safety
The safety of food produced, served & consumed is of utmost importance to everyone, more so to those who habitually eat outside their...
Hygiene And Sanitation In Food Sector
Hygiene and Sanitization
Maintaining safety and quality is essential in the entire chain of food products ranging from primary food production at the level of...
Food Spoilage & Food Preservation
Food Spoilage & Food Preservation
Foods undergo deterioration or spoilage from the time they are harvested, slaughtered or manufactured. Foods undergo physiological, chemical and biological...
General characteristics of Micro-Organisms based on their occurrence and structure
Microorganisms: Characteristics, Importance and Control
Microbiology (Greek, mikros—small; bios-life) is the science of small or microscopic organisms. The most important microorganisms relevant to biotechnology include...
General characteristics of Micro-Organisms based on their occurrence and structure.
General characteristics
1. Bacteria
are minute unicellular plant-like microorganisms. The length of a bacterial cell is about 1um and smaller than this in diameter. Bacteria are...
Food Preservation ( Types & Causes of spoilage)
Food Preservation
Food preservation is the process in which the perishable food materials are given a suitable physical or chemical treatment to prevent their wastage,...
