Biological, chemical and physical contamination of food.
Contamination sounces: air, water, soil, animals, surfaces and operator.
The most common microbial agents and emerging pathogens:
Listeria monocytogenes, positive-coagulase Staphylococci, Clostridium botulinum, Clostridium perfringens, Bacillus cereus; Salmonella spp., Shigella spp, Escherichia coli, Yersinia enterocolitica, Campylobacter spp., Aeromonas hydrophila, Vibrio cholerae.
Cleaning and disinfection system.
Hazard Analysis Critical Control Points (HACCP) system.
Legal requirements relating to food hygiene and safety.