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SG-FECC Optional Coaches Meeting 1-4-21
This is a 60 minute discussion going over the schedule, format and details of Round II of the 2021 SG-FECC.
This video introduces TCS foods and RTE Foods. Examples of each will be given.
Chapter 2 Introduction to Contamination and How Food Becomes Contaminated
Introduction to biological, chemical and physical contamination. Includes examples of how each can occur. Ends with discussion of symptoms associated with food borne illness.
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.
Dilly Bean Introduction and Prelab Assignment
Discussion of the dilly bean process and the unit operations we will be addressing
