Basic Procedures for Developing an Environmental Monitoring Program in the Food Industry

Описание к видео Basic Procedures for Developing an Environmental Monitoring Program in the Food Industry

Even food industry follows the HACCP plan and Good hygiene practices, it cannot guarantee food safety. This is because microbiological recontamination can occur after the killing step (critical control point). Food processing and handling environments can support the survival of microorganisms. They typically enter the food environment via raw materials, pests, air, water, forklift, and employees. This video describes the Basic Steps and provides Overall with an overview of Environmental Monitoring programs/EMP system for beginners. It will help to reduce outbreaks of foodborne illness and maintain food safety and quality in food industry.

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