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10th February 2021 | 1 Comment

Basic food microbiology including pathogenic bacteria, viruses, yeasts and moulds

In this article we look at the 4 main types of microbiology and how they affect food.

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5. Product safety plan

Welcome to the product safety area – where all of the HACCP articles live, covering Codex Alimentarius, the FSMA act and also the OPRP requirements for FSSC 22000. Hazard analysis principles for physical, microbial, allergenic, chemical and radiological hazards – all in one place!

Basic food microbiology including pathogenic bacteria, viruses, yeasts and moulds

Basic food microbiology including pathogenic bacteria, viruses, yeasts and moulds

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