This learning module will cover the requirements for effective general and specific controls to prevent food hazards. The following topics will be discussed:
- system development
- biological hazards
- chemical hazards
- physical hazards
- control of food safety hazards
This learning module is part of the Basic Level Requirements for Food Manufacture program developed by the Food Safety Knowledge Network, a project of Michigan State University, to enhance the technical knowledge of individuals responsible for food safety, especially those working for small or less developed businesses.
For more information about the Food Safety Knowledge Network, please visit www.foodsafetyknowledgenetwork.org.