Sanitation programs for food plants. Hazard avoidance and quality management. Sanitizing. Microorganisms: growth in food, food-borne diseases. Personal hygiene. The nature of insects. The control of insects. Insects important in the food industry. The control of rodents in the f…
Responsabilities and organization of the quality control departament. Some general principles. Color and gloss. Viscosity and consistency. Size and shape. Defects. Kinesthetics or texture. Flavor. Taste testing. Microanalytical and microbiological methods. Chromatographic method…
The implication of CGMP's and food plant sanitation. Current good manufacturing practices-the regulation. Types of food plant inspection. Planning a plant sanitation program. Construction factors. Equipment design for food plant sanitation. Metal detection in a food plant. Wareh…
