FOOD-SUP-2.1.2

The Growth Curve and the Levers That Interrupt It

FOOD-SUP-2 · Applied Microbiology and the Yacht Food Chain · FOOD-SUP-2.1 Pathogens and the Science of Control

Explains the bacterial growth curve and FATTOM, then works through each control lever — temperature, cooling speed, time, pH, water activity, atmosphere and competitive flora — showing how each interrupts growth and how hurdles combine.

Independent study. xplor is not an Ofqual-regulated awarding organisation or an approved centre, and awards no qualification. Useful preparation if you are working toward a Level 3 supervising food safety award, which must be sat with an approved centre.