Le contrôle des risques alimentaires: générale et spécifique - Partie 2
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Le contrôle des risques alimentaires: générale et spécifique - Partie 2

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  • Notes d'étude
  • Révisions du sujet
    Vikram K.
    CA
    Vikram K.

    Its very important to know if synthetic Ascorbic Acid is used as preservatives , some of th research studies done by food auditors have found the synthetic Ascorbic acid used, A clear labeling standards to mention if ascorbic acid use is natural or synthetic is important.

    Veronica W.
    GB
    Veronica W.

    we must have the knowledge of food safety which is a system which maintains control points in the process of control of food hazards using different methods like destroying,removing,preventing and reducing hazards at an acceptable level of contamination which will reduce the issues of contamination

    Rina R.
    CA
    Rina R.

    I like the way it presented the step by step details of the course.

    Rina R.
    CA
    Rina R.

    Can I use the certification to apply for the job?

    Penny D.
    US
    Penny D.

    Employed practices physical the staff should know what to do in order to make should that there is know hazards in their stored v

    Mustapha K.
    US
    Mustapha K.

    i like module 3 cus it very interesting and brode

    Mini X.
    BE
    Mini X.

    Product specification is very important to keep raw material and food products up to the microbiological standards .Date & time ,temperature are important of control points.Prevent growing the microorganisums by freezing and cooking with proper food thermometer.

    ADEMOLA H.
    US
    ADEMOLA H.

    This is a very useful information.

    Jampana D.
    IN
    Jampana D.

    It is not systematic. But since there are risk of food contamination everywhere you should put in place a safety process/procedure in your premise in order to reduce a an acceptable level.

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