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Chapter 4 Temperature Abuse and Temperature Monitoring Part 1
This video introduces the idea of temperature abuse, the temperature danger zone and different means by which to check and monitor temperatures.
Chapt 2 Biological Contamination and FATTOM
This is an introduction to the concept of biological contamination and ends with a discussion of FATTOM. FATTOM is an acronym used to identify means of controlling microbial growth.
EE001 Final Project: Temperature Probe in Tinkercad
This video is a description and explanation of the temperature probe I made in tinkercad for the final lab assignment in EE001.
The Vermont maple law requires packaged maple syrup have a density of between 66.9 and 68.9 degrees Brix. Brix is a measure of sugar concentration in a pure sugar solution. Although we know there are other many dissolved minerals in maple syrup th...
Most people know that to make maple syrup you have to do a lot of boiling. You collect the sap from the trees and you evaporator the water while concentrating the sugars. You might not know that to determine if you actually have correct density sy...
Types of Contamination and Major Factors Leading to Food Borne Illness
This video addresses types of contamination (Chemical, Physical, Biological) as well as major factors related to food borne illnesses.
Chapt. 2 Plant Toxins, Mushrooms and Seafood Toxins
The video identifies plant and seafood related biological toxins. These include poisonous mushrooms, honey from mountain laurel, Raw Fava Beans as well as Scombroid poisoning (histamine), Ciguatera poisoning as well as red tide in shellfish and sy...
Chapt 4 Temperature Monitoring, Probe Maintanence and Calibrations
This video discusses how to maintain and calibrate temperature monitoring devices as well as defining the required accuracy of thermometers.