UC Master Food Preserver Food Safety Training

1.    Food Spoilage


2.    Microorganisms found in food


3.    Food and Air

 

4.    Temperature and Time

 

5.    Acidity (pH)

6.    Moisture (water activity)

7.    Food preservation

 

8.    Types of foodborne hazards

 

9.    Foodborne infections

 

10.    Foodborne intoxications

11.    Clostridium botulinum