Food Microbiological Control 7A: Heat Processing
Available offerings
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Online
Course
English
Online
Course
French
Overview
Delivery method
Online
Duration
1.5 hours
Audience
Employees
Description
This online course provides participants with information on the use of heat processing to control foodborn pathogens transmitted through cooked food.
After completing this course, you will be able to:
- Identify characteristics of different heat transfer mechanisms,
- Indicate factors that affect pathogen death rate,
- Explain how time and temperature are determined for pathogen destruction,
- Identify potential hazards associated with heat processing,
- Recall the requirements for heat processing critical limits.
Legacy course code: 00029033 , 00029034
Date modified: 2022-07-07
