WJEC Level 3 Alternative Academic Qualification in Food Science and Nutrition (Extended Certificate) 4523QX · 3.1

Understand how micro organisms affect food safety

Code: 3.1
In: 3 Unit 3: Principles of food hygiene and food safety in food production
Course: Level 3 Alternative Academic Qualification in Food Science and Nutrition (Extended Certificate) 4523QX
Board: WJEC

Codes and titles are read by a script from WJEC's published specification and have not been checked by a person. What each point covers is in the specification itself: WJEC’s specification.

Points under 3.1

3.1.1 Properties of micro-organisms
3.1.2 How conditions affect growth of micro-organisms
3.1.3 How micro-organisms affect food quality
3.1.4 How preservation methods prevent the growth of micro-organisms

Points in 3 Unit 3: Principles of food hygiene and food safety in food production

3.1 Understand how micro organisms affect food safety
3.2 How food can cause ill health
3.3 Understand how food safety is managed in different situations