HACCP 101: Biological Pathogen Control Measures | Food Safety Training

In this fourth episode of our HACCP 101 series, we focus on essential control measures for biological pathogens, crucial for maintaining food safety. We discuss methods to keep pathogens out, prevent their growth, and effectively kill them.
Join us as we explore pasteurization, freezing, pickling, and other control methods. We also emphasize the importance of sanitation, package integrity, and targeted control measures such as pH, temperature, and oxygen requirements. This video is a must-watch for anyone involved in food production, as we provide valuable insights into HACCP principles and industry best practices.
Any questions about food microbiology, ask away below in the comments!
LEARN MORE:
HACCP 101: Intro to Biological Hazards - • HACCP 101: Introductio...
HACCP 101: Exploring Pathogens and Food Safety Measures - • HACCP 101: Exploring P...
Creating A HACCP Plan - • Food Safety Basics - C...
The Beginner's Guide to HACCP - safefoodalliance.com/haccp/th...
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