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  • VCE Food Technology
    VCE Food Technology

    VCE Food Technology

    By: Chloe McDonald
    SAC powerpoint - Food Saftey/HACCP, Fruits, Vegetables, Cereals And Eggs, Exam Revision
    3
    Decks
    74
    Flashcards
    5
    Learners
  • Serve Safe
    Serve Safe

    Serve Safe

    By: Josephine Mojica
    Chapter 7-Study Questions, Chapter 7- Re-serve Or Throw Out?, Chapter 8 Now- Identify The HACCP
    7
    Decks
    101
    Flashcards
    16
    Learners
  • Food microbiology
    Food microbiology

    Food microbiology

    By: Annie Ljungh
    1. Intro-scope-background, 2. Microbial phylogeny, structure and function, 3. Microbial techniques methods
    10
    Decks
    224
    Flashcards
    4
    Learners
  • Calidad
    Calidad

    Calidad

    By: ADRIANA RENATA MARTINEZ
    Perspectivas de la calidad, Etapas, Maestros de la calidad
    11
    Decks
    103
    Flashcards
    3
    Learners
  • Public health (year 4)
    Public health (year 4)

    Public health (year 4)

    By: Kai Sainsbury
    HACCP, Microbiological criteria, FCI and ante-mortem
    12
    Decks
    204
    Flashcards
    1
    Learner
  • VPH
    VPH

    VPH

    By: Georgia Wilcox
    Animal Welfare at the Abattoir, Legislation, Emergency Slaughter
    19
    Decks
    438
    Flashcards
    3
    Learners
  • food OLD FOOD OLD FOOD
    food OLD FOOD OLD FOOD

    food OLD FOOD OLD FOOD

    By: Sam McCrum
    underconsumption, overconsumption, primary and secondary processing
    21
    Decks
    246
    Flashcards
    1
    Learner
  • Public health (LHW)
    Public health (LHW)

    Public health (LHW)

    By: Olivia Jones
    Food regulations and control, Risk analysis in the food chain, HACCP
    22
    Decks
    349
    Flashcards
    1
    Learner
  • FOOD SAFETY
    FOOD SAFETY

    FOOD SAFETY

    By: Margot Carr
    HACCP, ALLERGINS, HANDLING & CONTAMINATION
    8
    Decks
    80
    Flashcards
    4
    Learners
  • Micro
    Micro

    Micro

    By: Armi B
    E.coli and Salmonella, Introduction Lecture, Campylobacter And Listeria
    9
    Decks
    353
    Flashcards
    1
    Learner
  • Analisis De Los Alimentos
    Analisis De Los Alimentos

    Analisis De Los Alimentos

    By: Aranza Aguilera
    Primera Clase, Normas, HACCP
    3
    Decks
    84
    Flashcards
    2
    Learners
  • Food Service Management
    Food Service Management

    Food Service Management

    By: Danica V
    Cuts of Meat, Bacteria Illnesses, 7 Principles of HACCP
    6
    Decks
    64
    Flashcards
    4
    Learners
  • VPH
    VPH

    VPH

    By: Freya Larsen
    Intro, Animal welfare at abattoir and FCI, Emergency slaughter
    21
    Decks
    409
    Flashcards
    1
    Learner
  • Taller de gastronomía
    Taller de gastronomía

    Taller de gastronomía

    By: Alexia Corbetta
    Pastelería, Restaurante, Haccp
    3
    Decks
    72
    Flashcards
    1
    Learner
  • ANEQ 470
    ANEQ 470

    ANEQ 470

    By: Quentin Marbello
    Structure of the Beef Industry, Pork Production, U.S Sheep/Lamb/Wool Industry
    18
    Decks
    276
    Flashcards
    2
    Learners
  • Epi
    Epi

    Epi

    By: Melissa Jones
    01 Disease Reservoirs and Transmission, 02 Epidemic Curves & Determinants of Disease, Exam 2 Zoonoses from Milk & Water
    11
    Decks
    257
    Flashcards
    3
    Learners
  • VPH
    VPH

    VPH

    By: Sally Stott
    Intro, Wider Context, Foodborne Zoonoses
    7
    Decks
    137
    Flashcards
    1
    Learner
  • FDSC 442
    FDSC 442

    FDSC 442

    By: Nahyeon Lee
    Midterm 1 Review, 19- HACCP, 18 - Food Adulteration, Biosecurity, and Food Supply Protection
    14
    Decks
    689
    Flashcards
    1
    Learner
  • VMS 2008
    VMS 2008

    VMS 2008

    By: Claire Evans
    Describing Health and Disease, Hypothesis testing, Concepts in One health
    26
    Decks
    371
    Flashcards
    1
    Learner
  • BS131: Health & the Community
    BS131: Health & the Community

    BS131: Health & the Community

    By: Ben Hallam
    Lecture 1. Food Microbiology and Food Related Pathogens, Lecture 2. Water and Microbiology, Lecture 3. Microbiology Control - HACCP and Hurdle Technology
    23
    Decks
    650
    Flashcards
    1
    Learner
  • Y4 - Public Health
    Y4 - Public Health

    Y4 - Public Health

    By: Sophie Robinson
    Food regulations and controls: Global aspects, Risk assessment and risk management application in the food chain, HACCP
    12
    Decks
    370
    Flashcards
    1
    Learner
  • catering
    catering

    catering

    By: issy g
    terminology, health, saftey and hygiene, accident prevention
    14
    Decks
    191
    Flashcards
    2
    Learners
  • Z Food Handling
    Z Food Handling

    Z Food Handling

    By: Jesse Agar
    Intro, Module 2 Inspectors and procedures, Module 3 Pathogens
    12
    Decks
    159
    Flashcards
    3
    Learners
  • Food Science
    Food Science

    Food Science

    By: Meghan sailor
    HACCP, Grapes And Wine, Fruit And Vegetable Processing
    8
    Decks
    84
    Flashcards
    2
    Learners
  • Food science and technology Semester 2
    Food science and technology Semester 2

    Food science and technology Semester 2

    By: Louise Mcleman
    HACCP, Food labelling, Customer Preferences
    6
    Decks
    80
    Flashcards
    2
    Learners
  • FS 220
    FS 220

    FS 220

    By: Saskia Steltman
    Food safety and Potential Hazards, Food Quality Control and Assurance, Food Preservatives
    9
    Decks
    169
    Flashcards
    1
    Learner
  • Y4 - Public health
    Y4 - Public health

    Y4 - Public health

    By: Gethin Edwards
    Global aspects of regulations + controls: Food safety, Risk analysis of the food production chain, Hazard Analysis and Critical Control Point (HACCP)
    12
    Decks
    150
    Flashcards
    1
    Learner
  • DESIGN & DEVELOPMENT
    DESIGN & DEVELOPMENT

    DESIGN & DEVELOPMENT

    By: Katie T
    CONCEPT GENERATION, CONCEPT SCREENING, DEVELOPMENT & TESTING
    11
    Decks
    133
    Flashcards
    1
    Learner
  • Servesafe
    Servesafe

    Servesafe

    By: Liz Ehrens
    HACCP, Minimum Cooking Temperature (Hot Foods), Minimum Cooking Temperature (Cold Foods)
    6
    Decks
    59
    Flashcards
    2
    Learners
  • VV
    VV

    VV

    By: Grace van Schaik
    Hoorcollege 1 - Inleiding, Werkcollege 1, Werkcollege 2
    11
    Decks
    230
    Flashcards
    1
    Learner
  • VET392: One Health
    VET392: One Health

    VET392: One Health

    By: Raven Peak
    Epidemiology, 1: Introduction to Epidemiology, 2: Measures of Disease Frequency
    33
    Decks
    84
    Flashcards
    3
    Learners
  • NYC Food Protection
    NYC Food Protection

    NYC Food Protection

    By: Michael Fernandez
    Ch. 1 - Regulations and Inspections of the NYC DOH & Mental Hygiene, Ch. 2 - Intro to Food Safety, Ch. 3 - Storing Food
    14
    Decks
    129
    Flashcards
    2
    Learners
  • VPH
    VPH

    VPH

    By: Victoria C.M.
    Intro, Wider Context, HACCP
    6
    Decks
    80
    Flashcards
    1
    Learner
  • Public Health
    Public Health

    Public Health

    By: Bethany Dixon
    Food regulations, HACCP, Microbiological criteria
    3
    Decks
    57
    Flashcards
    1
    Learner
  • Qualitätssicherung
    Qualitätssicherung

    Qualitätssicherung

    By: SHL Guy
    ökologie, haccp
    2
    Decks
    34
    Flashcards
    1
    Learner
  • Análisis de alimentos 2022
    Análisis de alimentos 2022

    Análisis de alimentos 2022

    By: Amayrani Flores Carmona
    Cereales, Análisis Sensorial, Humedad, sólidos totales y Aw
    5
    Decks
    53
    Flashcards
    1
    Learner
  • SQF
    SQF

    SQF

    By: Eleonora Marichalar
    Document Register, HACCP PLAN
    2
    Decks
    86
    Flashcards
    1
    Learner
  • 4th: Veterinary Public Health & Epidemiology
    4th: Veterinary Public Health & Epidemiology

    4th: Veterinary Public Health & Epidemiology

    By: Zee Daws
    Course Introduction, Disease Reservoirs & Transmission, Epidemic Curves & Determinants Of Disease
    32
    Decks
    137
    Flashcards
    6
    Learners
  • Culinary Science Food Safety
    Culinary Science Food Safety

    Culinary Science Food Safety

    By: Meghan Ryan
    Intro to Food Safety, HACCP
    2
    Decks
    35
    Flashcards
    1
    Learner
  • Health and Food Technology
    Health and Food Technology

    Health and Food Technology

    By: Evelyn Hand
    Nutrience, Inter-relationships of nutrience, Effect of Preparation and Cooking on Nutrients
    13
    Decks
    113
    Flashcards
    1
    Learner
  • Food Chemistry
    Food Chemistry

    Food Chemistry

    By: Amanda Golebiewski
    Exam One, HACCP
    2
    Decks
    46
    Flashcards
    1
    Learner
  • Estándares 2do Parcial
    Estándares 2do Parcial

    Estándares 2do Parcial

    By: Mayela Chacón
    HACCP, Manual de Buenas Prácticas de Higiene y Sanidad
    2
    Decks
    31
    Flashcards
    1
    Learner
  • Food Safety
    Food Safety

    Food Safety

    By: Jeremy Kinchen
    Management & Personnel, Foodborne Illness & Pathogens, Conditions For Baterial Growth & Potentially Hazardous Foods
    9
    Decks
    53
    Flashcards
    2
    Learners
  • HOSPO HSC
    HOSPO HSC

    HOSPO HSC

    By: Mia Ruddle
    HAND WASHING, HACCP, DIFFERENCE BETWEEN AND ACT, REGULATION, CODE OF PRACTICE AND STANDARD
    99
    Decks
    624
    Flashcards
    8
    Learners
  • HIA
    HIA

    HIA

    By: Fanny Valcourt
    cours 1 - contrôle officiel en sécurité des aliments, Cours 2- contrôle officiels à l'abattoir des ongulés domestiques, Cours 6 - HACCP
    5
    Decks
    68
    Flashcards
    1
    Learner
  • Qualité
    Qualité

    Qualité

    By: ELhasnaoui soufiane
    Notion générale, HACCP, ISO
    3
    Decks
    30
    Flashcards
    1
    Learner
  • Catering
    Catering

    Catering

    By: Beth Bourne
    HACCP, Nutrients
    2
    Decks
    17
    Flashcards
    1
    Learner
  • CQP
    CQP

    CQP

    By: adrien lecerf
    Micro-organismes (mo), Nettoyage, Acronymes
    13
    Decks
    81
    Flashcards
    1
    Learner
  • FST
    FST

    FST

    By: Sarah M
    Factors Affecting Food Supply, Regulations Of Food Safety, HACCP
    7
    Decks
    58
    Flashcards
    1
    Learner
  • Demarche Qualité
    Demarche Qualité

    Demarche Qualité

    By: Natacha Platel
    Haccp, Gbph, Ifs
    4
    Decks
    18
    Flashcards
    1
    Learner

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