This learning module will cover general and specific controls to prevent food hazards. The following topics will be discussed:
- system development
- importance of water quality
- legal requirements and regulations
- Codex requirements
- correct construction of wells and plumbing systems
- monitoring and management.
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.