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food hygiene

This class was created by Brainscape user Jessica Marshall. Visit their profile to learn more about the creator.

By: Jessica Marshall
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Decks in this class (23)

slaughter
What are the 5 freedoms,
What is animal welfare,
How do we measure welfare
38  cards
animal welfare at slaughter
5 freedoms,
3 steps in slaughter,
Types of stunning
12  cards
meat inspection
Ln,
Bovine bm,
Bovine head
10  cards
slaughter processing
Facility of slaughter,
Assessment of unconsciousness at ...,
Head preparation
6  cards
meat judgement
Knowledge of meat inspection proc...,
Actinomycosis,
Actinobacillosis
12  cards
carcass cutting
Ideal carcass,
Muscle function pm,
Rigor mortis
6  cards
fish product
Why transport fish live,
Chemical preservation of fish,
Canned fish
4  cards
vet inspection of fish
Fish products health standard 7,
Sensory changes,
Degradation of fish stored in ice
17  cards
composition and quality of fish, crabs and shellfish
Pm changes in fish,
Histamine in fish scombrotoxin,
Virus contamination of shellfish
4  cards
milking hygiene
Milking hygiene,
Hygiene at farm,
Procedures after milking
9  cards
milk chemical composition
Milk fat,
Lactose,
Basic milk proteins
21  cards
pasteurisation
Definition of pasteurisation,
What is pastuerisation,
Types of pastuerisation
14  cards
dairy products
How do you ferment milk,
Purpose of fermenting milk,
How do you get tangy and thick te...
24  cards
cheese hygiene
Protein types of cheese,
Milk storage for cheese,
Thermal processing of milk
15  cards
hygienic aspects of dairy
Technological aspect of dairy pro...,
Good quality milk,
Milk production steps
14  cards
diseases
Campylobacter,
Prevent and control campylobacter,
Where is campylobacter found
23  cards
heat treated meat products
Products are,
Bacon,
Errors during production and stor...
15  cards
meat preservation
Brining,
Pickling,
Marinating
23  cards
untreated meat products
Products,
Croatia ripened meats,
Process of dried meat products
7  cards
chemical hazards
Types of hazards,
How are contaminants in food,
Eu prioirty
8  cards
HACCP
Haccp,
What is it,
Goal
8  cards
food borne infection and intoxication
Biological food contaminatns,
Reasons for food hygiene,
Intoxication by viruses
6  cards
zdolec questions
Campylobacter,
Sampling of campylobacter,
Sterilisation of cans
98  cards

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food hygiene

  • Class purpose General learning

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