Science of Safe Food

Meat being cooked in a water bath
Special Processes for Food Service

This course focuses on the microbiology of various forms of food processing at retail, specific concerns for each process, and necessary controls for the hazards associated with these foods. Particular emphasis is placed on sous vide, cook/chill, acidification to prolong shelf life and sanitation in retail settings.

This training combines lectures and demonstrations by experts in food safety and regulations.

Lectures

Lab Demonstrations

Questions? Please contact the Food Processing Center at fpc@unl.edu