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Food safety
Courses
FoodSTEM
Food safety
Topic outline
Sequence 1.1
Sequence 1.1 General overview of biological hazards in food and risk assessment-
SCORM package
Sequence 1.2: Methods for controlling the microbiological quality of food
Sequence 1.2: Methods for controlling the microbiological quality of food-
SCORM package
Sequence 2.1. General overview of physical risks ...
Sequence 2.1. General overview of physical risks in food and methods for evaluating the physical risks in food and their validation-
SCORM package
Sequence 2.2: General overview of chemical risks in food
Sequence 2.2 General overview of chemical risks in food (part 1)-
SCORM package
Sequence 2.2 General overview of chemical risks in food (part 2)-
SCORM package
Sequence 2.3. Methods for evaluating the chemical risks in food and their validation
Sequence 2.3. Methods for evaluating the chemical risks in food and their validation-
SCORM package
Sequence 3.1. Good hygiene and and manufacturing practices in food production
Sequence 3.1. Good hygiene and and manufacturing practices in food production-
SCORM package
Sequence 3.2 National standards of food safety
Sequence 3.2 National standards of food safety-
SCORM package
Sequence 3.3. Overview of different food safety management systems
Sequence 3.3. Overview of different food safety management systems-
SCORM package
Sequence 4.1: Food fraud
Sequence 4.1: Food fraud-
SCORM package
Sequence 4.2. Risk assessment in food safety
Sequence 4.2. Risk assessment in food safety-
SCORM package
Sequence 4.3 . Case studies in food safety control
Sequence 4.3 . Case studies in food safety control-
SCORM package