Basic Level: Control of Food Hazards- General & Specific

This presentation by Dr. Leslie Bourquin discusses the topic of the Control of Food Hazards in the area of food safety. It is available in the following formats:

This presentation took place in Chennai, India in September 2009 as part of the Basic Level Requirements for Food Manufacture workshop. This event was organized by the Food Safety Knowledge Network through a partnership between Michigan State University and the Global Food Safety Initiative.

For more information about the Food Safety Knowledge Network, please visit

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food safety
basic level
food manufacture