MIC 310 - Quality Control of Food, Fish and Beverages |
| Course Detail: |
Importance of quality control of food, fish, beverage and mineral water; The organization of quality control, Microbiological quality control, chemical and microbiological quality for quality assurance, standards monitoring to assess compliance with good practices; Sanitation and inspection, Quality assurance: sampling, testing panel-sensory assessments in quality control; hazard analyses and critical control point (HACCP) systems; identification of potential hazards; monitoring system for critical control point (CCP), corrective actions, verifications; Food laws and regulation: national and international standards and guidelines.
[Pre-requisite: ]
[Credit Hours: 3] |
