The Understanding Pathogens, Contamination, and pH Control in Bottled Condiments
Understanding Pathogens, Contamination, and pH Control in Bottled Condiments
The Understanding Pathogens, Contamination, and pH Control in Bottled Condiments course is a comprehensive online training program designed for individuals interested in learning about the principles of food safety and their application to the production of bottled condiments such as ketchup, hot sauce, BBQ sauce, and more. This course provides a detailed overview of the various hazards that can impact the safety of bottled condiments, including biological, physical, and chemical contaminants. Participants will learn about the common pathogens that can be found in bottled condiments, such as Salmonella, Listeria monocytogenes, and Escherichia coli (E. coli), and the measures that can be taken to prevent their growth and spread. Additionally, the course covers the importance of pH control and water activity in bottled condiments and provides practical guidance on best practices for time and temperature control. The course is designed to be a self-paced, interactive learning experience and includes quizzes to test participants’ understanding of the material. Upon completion of the course, participants will have a strong understanding of the key principles of food safety as they apply to the production of bottled condiments and be equipped with the knowledge and skills needed to ensure the safety and quality of their products.
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