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Alimentar-Introdução ao Controle de Riscos de Alimentos-Geral e Específico

  • Nota de Estudos
  • Rever Tópicos
    Ikechukwu Obinna L.
    NG
    Ikechukwu Obinna L.

    After the study i learnt that biological agent, such as an infectious microorganism, that constitutes a threat to humans or to the environment, especially one produced in biological research or experimentation. the topic is very interesting and has englighted me to know more. How to maintain a good environment.

    Ikechukwu Obinna L.
    NG
    Ikechukwu Obinna L.

    principles of controlling hazards must be taught to factories workers so can they handle them properly when the need arrives

    Ikechukwu Obinna L.
    NG
    Ikechukwu Obinna L.

    in case of fatal disease to humans that caused by biohazards, which kind of vaccines can be used to treat them?

    EDYTHE R.
    US
    EDYTHE R.

    besides the normal contaminants ,one should keep an eye out for the odd things that can happen. be on the alert for all thing .anything can happen

    Natalia V.
    RU
    Natalia V.

    How about allergens control?????

    Donna S.
    GB
    Donna S.

    Contaminants can come from bugs, hair can be micro biological, bacterial, fungus and virus in nature, food spoilage is a good clue to detecting pathogens and bacteria. Control measures are in place include hygiene principles, temperature and storage controls

    Georgina N.
    GB
    Georgina N.

    Control of food safety hazards are very important.

    Grace S.
    US
    Grace S.

    Food safety hazards can come in a variety of forms. It's vital to be aware of what hazards exist for your facility so you can mitigate them.

    Sarah G.
    AU
    Sarah G.

    Contaminants can come from bugs, hair can be micro biological, bacterial, fungus and virus in nature, food spoilage is a good clue to detecting pathogens and bacteria. Control measures are in place include hygiene principles, temperature and storage controls.

    Sarah G.
    AU
    Sarah G.

    If you don not understand the nature of possible hazards, you can not control food safety effectively? How can you create and design monitoring systems and put them in place.

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