Technology Foodborne Pathogens: Where Have We Been and Where Are We Going?

1. Foodborne Pathogens: Where Have We Been and Where Are We Going ? Michael G. Johnson, Ph.D. Emeritus Prof., UAF Food Science Dept. AAFP Meeting, Sept. 10-11, 2013 Fayetteville,…

Food Aims and objectives of cooking

The aim or intention of cooking is to see that the food cooked undergoes a physical and at times chemical changes and that the end result is edible and acceptable. It helps…

Documents FSMS Vocabulary, Rev.03 Sep 2013

3 rd revision 2013-09-30 Food safety management systems- Vocabulary Food safety management systems- Vocabulary MK 21999 Page 1 Key to the FSMS Vocabulary A term in a definition…

Documents FSMS Vocabulary, Rev.03 Sep 2013

3 rd revision 2013-09-30 Food safety management systems- Vocabulary Food safety management systems- Vocabulary MK 21999 Page 1 Key to the FSMS Vocabulary A term in a definition…