This instructional tool for employees in food-manufacturing plants focuses on the sources and control of contamination during processing. Covers the importance of proper handling, correct seals, cargo-space appearance, odor, and acceptable temperature, and describes the FIFO technique, the hazards of thawing, and the growth of microorganisms. Includes a tour of a plant production line; a review of microbial contamination and growth, cross-contamination, and aerosols; and stresses the need for accurate labeling. Written by Arnold S. Roseman and produced by Penn State Television / WPSX-TV. Business; Food; Safety education
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