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Food Deterioration

Training Manual - Food Deterioration (142 Pages)

Lesson 1 - Introduction to Food Deterioration

Section I. General
Importance
Definitions

Section II. Detection of Deterioration
Sensory Evaluation
Evaluation Procedures

Section III. Major Causes of Food Deterioration
Microorganisms
Action of Food Enzymes
Chemical Reactions
Physical Changes
Time
Insects and Rodents

Section IV. Deteriorative Conditions
Freezer Burn
Rancidity
Sour Odor
Putrid Odor
Enzymatic Degradation
Nonenzymatic Browning
Staling
Surface Slime
Summary of Deterioration
Other Conditions

Section V. Disposition Recommendations
Basis of Recommendations
Guidelines for Action
Potential Recommendations
Exercises
Solutions


Lesson 2 - Deterioration of Meat and Meat Products

Section I. Deteriorative Conditions in Meat and Meat Products
Microbial Spoilage
Oxidative Rancidity
Dehydration
Discoloration/Darkening
Foreign Material
Parasites
Deterioration of Unknown Cause
Determining the Amount, Severity; and Extent of a Deteriorative Condition

Section II. Determination of Potential Health Hazards, Recommendations and References
Introduction
Dehydration
Oxidative Rancidity
Foreign Material
Parasites
Microbial Pathogens
Determination
Recommendations
Exercises
Solutions


Lesson 3 - Deterioration of Waterfoods

Section I. Deteriorative Conditions in Waterfoods
Microbial Spoilage
Dehydration
Watermarking
Foreign Material
Oxidative Rancidity
Storage Breakdown
Parasites
Deteriorative Conditions of Oysters
Deteriorative Conditions of Scallops and Shrimp
Deterioration of Unknown Cause
Determining the Amount, Severity and Extent of a Deteriorative Condition

Section II. Determination of Potential Health Hazards and Recommendations
Introduction
Microbial Pathogens
Oxidative Rancidity
Dehydration
Watermarking
Diseased Scallops
Foreign Material
Parasites
Deterioration of Unknown Cause
Recommendations
Exercises
Solutions


Lesson 4 - Deterioration of Dairy Products and Shell Eggs

Section I. Causes of Off-Flavors in Milk
Section II. Deteriorative Conditions in Dairy Products
Section III. Determination of Potential Health Hazards in Dairy Products
Section IV. Deteriorative Conditions in Shell Eggs
Section V. Recommendations Regarding Deterioration of Inspections


Lesson 5 - Deterioration of Fresh Fruits and Vegetables

Section I. Deteriorative Conditions in Fresh Fruits and Vegetables Microbial Spoilage of Fresh Fruits
Section II. Determination of Potential Health Hazards, Recommendations and References


Lesson 6 - Deterioration of Semiperishable Subsistence

Section I. Deteriorative Conditions in Semiperishable Subsistence
Section II. Determination of Potential Health Hazards, Recommendations and References


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