Sector:
Education & Training
Food
Other
Category:
Quality & Safety
Hygienic Design
Food Microbiology
Description:
After successful completion of the activity, the participants:
1. are aware of the relation between temperature and growth of microorganisms
2. know the proper range of temperatures for hot/cold foods
3. know about the importance of regular temperature checks and how to document them.
Target groups:
Students
Trainers & Teachers
Professionals
Training Formats:
Flash Animation
Keywords:
Temperature requirements, Food Safety, microbial growth, Hygiene, Sanitation
Provider - Source:
BOKU
Language:
English
First name:
Gerhard
Last name:
Schleining
Organisation:
BOKU
Website:
Source project:
FooD-STA
