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Introduction to the essentials of food safety featuring information on contamination & storage; temperature control; food receipt; food processing; food disposal; health of food handlers and cleaning and...
Looks at methods of food preservation and the factors that cause food to spoil. Covers: reasons for preserving food; enzyme activity in food; methods for controlling growth of and killing micro-organisms;...
Looks at chemicals in our food. To make sure that food is as safe as possible, the Ministry of Agriculture, Fisheries and Food (MAFF) has set up a Food Chemicals Surveillance System to look critically at the...
Uses three industrial examples to examine aspects of food safety, including hygiene, sources of food poisoning, avoiding contamination, cooking, storage and HACCP analysis.
Introduces the Food Safety Regulations 1995, explaiing what is included and how they affect business and food handlers.
Videos of four lectures given at Schumacher College as part of the course ‘Food, Health and Society’. Colin Spencer provides a taste of food in historical Britain; Tim Lang lines up the challenges facing...
Dr Richard Milne (University of Sheffield) gives a talk for the Oxford Food Governance Group on the subject of food governance practices. [53 minutes]
Describes the complex relationship of farmer, food processor, supermarket buyer, quality controller and consumer in the food discribution process. Looks at modern food preservation and storage processes,...
Covers the structure of a food factory, food handling, personnel, equipment, raw material control and product management.
Examines various aspects of refrigeration and how it has shaped society’s eating habits. Covers a) food technology - how refrigeration preserves food; food refrigeration in commercial, retail and domestic...
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