Course / Course Details
By - Shangqiu Polytechnic
This course introduces the principles and procedures for receiving, inspecting and preparing raw materials for food production. Topics include quality and freshness assessment, acceptance criteria, storage requirements, and pre-processing techniques such as sorting, cleaning, peeling, cutting and thawing. Emphasis is placed on hygienic handling, preventing contamination and preserving raw material quality. Learners develop a foundational understanding of how effective acceptance and preparation procedures support food safety, consistent product quality and efficient production.
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