This E-Learning course covers the implementation of effective sensory evaluation techniques that can be leveraged to ensure products meet consumer expectations.
This course identifies characteristics of allergens, lists responsibilities of various departments within the organization, and gives a clear road map to proper legislative compliance and active management of allergens within a facility across all functions.
This set of eight 15-minute, self-paced online courses will cover the general requirements (manufacturing, processing, packing, and holding operations), Raw Materials and other Ingredients, and the Manufacturing operations.
Explore the world of microorganisms in the food industry and how microorganisms play a role in food production and manufacturing. Microbes such as bacteria, molds, and yeasts are utilized for the foods production.
In this course students will learn about the nature of thermal deviations, what information should be included in deviation records and what are best practices for completing deviation record forms.
Thermal processes are essential for controlling foodborne microbial hazards and thereby ensuring the safety of the public when consuming food products.