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ITPOA II
ITPOA II
By: Ismael Medina
143 Cards –6 Decks –4 LearnersSample Decks: Productos De La Pesca, Huevo, MielShow Class -
Biau: Assurance qualité
Biau: Assurance qualité
By: Anna Terrill
56 Cards –8 Decks –1 LearnerSample Decks: définitions aliments, HACCP définitions, ISO 9000 version 2005Show Class -
Veterinary Public Health
Veterinary Public Health
By: Christine Parascandola
1,096 Cards –24 Decks –2 LearnersSample Decks: Week 1 -Introduction, Occupational safety and health, Waste management and soilborne diseasesShow Class -
USDA FSIS Training 2020
USDA FSIS Training 2020
By: Jacob Quin
191 Cards –14 Decks –2 LearnersSample Decks: Statutes, Rules of Practice, Sanitation Standard Operating Procedures (SSOPs)Show Class -
Professional Cooking
Professional Cooking
By: John Dura
99 Cards –9 Decks –58 LearnersSample Decks: Stocks, Soups And Sauces, Yeast Breads and Baked Goods, VegetablesShow Class -
VPH Lectures
VPH Lectures
By: lauren telford
573 Cards –23 Decks –1 LearnerSample Decks: Animal Welfare and Food Chain Information, Slaughter and Carcase Dressing, Ante Mortem InspectionShow Class -
Gastronomy
Gastronomy
By: user delete
118 Cards –9 Decks –20 LearnersSample Decks: Vocabulary A - C, Vocabulary D - K, Vocabulary L - RShow Class -
Food Safety
Food Safety
By: John Tate
133 Cards –8 Decks –1 LearnerSample Decks: Food Preservation Methods, Food Spoilage, CanningShow Class -
Meal Management
Meal Management
By: Anthony Mendoza
150 Cards –9 Decks –5 LearnersSample Decks: Midterms Examination, Introduction, Food Sanitation and SafetyShow Class -
Segurança e Microbiologia Alimentar
Segurança e Microbiologia Alimentar
By: Mafalda Borralho
470 Cards –10 Decks –3 LearnersSample Decks: 1. Origem e Ação dos Microrganismos nos Alimentos, 2. Fatores que Controlam o Crescimento Microbiano, 3. Controlo de Qualidade dos AlimentosShow Class -
RUSVM Epi Summer 2017
RUSVM Epi Summer 2017
By: Pámela Colareta
794 Cards –33 Decks –65 LearnersSample Decks: Intro to Vet Public Health, Disease Reservoirs and Transmission, Epidemic Curves and Determinants of DiseaseShow Class -
Food service management
Food service management
By: kate Lawrence
109 Cards –5 Decks –7 LearnersSample Decks: Food service labelling, Food quality management, Basic health and food safetyShow Class -
Higiene
Higiene
By: LUCERO CÁCERES
54 Cards –4 Decks –6 LearnersSample Decks: Reglamento Sanitario de los Alimentos, HACCP, Alimentos funcionalesShow Class -
Ποιότητα και ασφάλεια
Ποιότητα και ασφάλεια
By: Alex Mix19
118 Cards –6 Decks –1 LearnerSample Decks: Κεφάλαια 1 και 2- Εισαγωγή, Κεφάλαια 3 και 4- HACCP, Κεφάλαιο 5- ΕπιθεώρησηShow Class -
Έλεγχος ποιότητας και διασφάλισης τροφίμων
Έλεγχος ποιότητας και διασφάλισης τροφίμων
By: Euangelia Stefanopoulou
406 Cards –11 Decks –6 LearnersSample Decks: Διάλεξη 1-Εισαγωγή στην Ποιότητα και Ποιοτικό Έλεγχο τροφίμων, Διάλεξη 2-HACCP, Διάλεξη 4-Γάλα ποιοτικός έλεγχοςShow Class -
Year 4 Public Health
Year 4 Public Health
By: Patrick Enion
348 Cards –13 Decks –2 LearnersSample Decks: Risk Analysis in the Food Chain, HACCP, Microbiological CriteriaShow Class -
Food Microbiology and Biotechnology
Food Microbiology and Biotechnology
By: Kaheem Osbourne
187 Cards –6 Decks –1 LearnerSample Decks: Importance of Microbes in Foods, Foodborne Pathogens - Bacteria, Factors affecting microbial growth in foodsShow Class -
Certified Cheese Professional Exam
Certified Cheese Professional Exam
By: Michael Zilber
156 Cards –15 Decks –48 LearnersSample Decks: Raw Materials for Cheese Making, Cheese Identification - UK, Cheese Identification - American CowShow Class -
HIŽ
HIŽ
By: Nina zver
57 Cards –5 Decks –1 LearnerSample Decks: VETERINARSKI NADZOR, ŽIVILO, HACCP SISITEMShow Class -
FDSC442
FDSC442
By: Emmanuelle Poirier
692 Cards –19 Decks –4 LearnersSample Decks: 2-acetic acid bacteria, 3-Lactic Acid Bacteria (LAB), 4- Saccharomyces CereviseaShow Class -
VCE Food Technology
VCE Food Technology
By: Chloe McDonald
74 Cards –3 Decks –5 LearnersSample Decks: SAC powerpoint - Food Saftey/HACCP, Fruits, Vegetables, Cereals And Eggs, Exam RevisionShow Class -
Serve Safe
Serve Safe
By: Josephine Mojica
101 Cards –7 Decks –16 LearnersSample Decks: Chapter 7-Study Questions, Chapter 7- Re-serve Or Throw Out?, Chapter 8 Now- Identify The HACCPShow Class -
Food microbiology
Food microbiology
By: Annie Ljungh
224 Cards –10 Decks –4 LearnersSample Decks: 1. Intro-scope-background, 2. Microbial phylogeny, structure and function, 3. Microbial techniques methodsShow Class -
Calidad
Calidad
By: ADRIANA RENATA MARTINEZ
103 Cards –11 Decks –3 LearnersSample Decks: Perspectivas de la calidad, Etapas, Maestros de la calidadShow Class -
Public health (year 4)
Public health (year 4)
By: Kai Sainsbury
204 Cards –12 Decks –1 LearnerSample Decks: HACCP, Microbiological criteria, FCI and ante-mortemShow Class -
VPH
VPH
By: Georgia Wilcox
438 Cards –19 Decks –3 LearnersSample Decks: Animal Welfare at the Abattoir, Legislation, Emergency SlaughterShow Class -
food OLD FOOD OLD FOOD
food OLD FOOD OLD FOOD
By: Sam McCrum
246 Cards –21 Decks –1 LearnerSample Decks: underconsumption, overconsumption, primary and secondary processingShow Class -
Public health (LHW)
Public health (LHW)
By: Olivia Jones
349 Cards –22 Decks –1 LearnerSample Decks: Food regulations and control, Risk analysis in the food chain, HACCPShow Class -
FOOD SAFETY
FOOD SAFETY
By: Margot Carr
80 Cards –8 Decks –4 LearnersSample Decks: HACCP, ALLERGINS, HANDLING & CONTAMINATIONShow Class -
Micro
Micro
By: Armi B
353 Cards –9 Decks –1 LearnerSample Decks: E.coli and Salmonella, Introduction Lecture, Campylobacter And ListeriaShow Class