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Scientist and microscope

Introduction to Week 3

Welcome to week 3. The aim of this week is to learn the different mechanisms which exist to control and prevent contaminants entering the food production system.

Throughout this week we will explore the various types of food contamination with a particular focus on the procedures and methods used to prevent and detect food hazards and how these are validated before adoption.

Before we begin

Please share with us your awareness of any procedures or methods used to prevent and detect food hazards in the comments section below.

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This article is from the free online course:

Farm to Fork: Sustainable Food Production in a Changing Environment

EIT Food