WJEC GCSE Applied Science (Double Award) 3445QD · 3.2.2(a)

Microorganisms in food production

Code: 3.2.2(a)
In: 3.2.2 Food Processing and Spoilage
Topic: 3 Unit 3: Food, Materials and Processes
Course: GCSE Applied Science (Double Award) 3445QD
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 in 3.2.2 Food Processing and Spoilage

3.2.2(a) Microorganisms in food production
3.2.2(b) Producing yoghurt, cheese and beer
3.2.2(c) Optimum conditions for bacterial growth
3.2.2(d) Pasteurisation
3.2.2(e) Pasteurising and skimming milk
3.2.2(f) Homogenisation of milk
3.2.2(g) Food spoilage
3.2.2(h) Slowing or stopping bacterial growth in food
3.2.2(i) Keeping food preparation areas free of bacteria
3.2.2(j) Preventing cross contamination
3.2.2(k) Food poisoning
3.2.2(l) Data on the growth of microorganisms (colony counts, turbidity)
3.2.2(m) Impact of food contamination