Title: Reading
Course: WVA 103 Fermentation Methods > Section: WVA 103 Fermentation Methods

Reading

(1/2)
On Cooking Textbook

In this reading assignment, students will read and review information regarding food safety, and sanitation procedures as it relates to understanding Hazard Analysis Critical Control points. Students will read and review all information in Chapter 2 from On-Cooking textbook, paying special attention to the information regarding sanitation and micro organisms as it relates to HAACCP. Issues regarding sanitation and food safety are important factors to ensuring the health and well being of consumers. These issues are especially important when considering food processing and manufacturing standards to development a valued-added food product for the marketplace. After reading Chapter 2 in the On Cooking text about food safety and sanitation, students are asked to consider manufacturing concerns in product development in relation to creating value-added foods for the market.