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Chapter 2 Introduction to Contamination and How Food Becomes Contaminated
By: tpritcha
Introduction to biological, chemical and physical contamination. Includes examples of how each can occur. Ends with discussion of symptoms associated with food borne illness.
Desired Characteristics of Barley for Malster and Brewer
By: tpritcha
This video touches on what a maltster would look for in the raw barley they were buying from the farmer as well as what the brewer is looking for in the malts they receive from the Malster
Food Allergens Identified and Control Measures for the Restaurant
By: tpritcha
This video identifies the symptoms of an allergic response as well as the 8 major food allergens. Measures to control cross-contact with allergenic foods is discussed with special emphasis on what the server can do as well as what chefs can do to ...