Microbiologie - jaar 3 Voeding en Dietetiek - beoordeeld met een 8,5
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Course
6687
Institution
Hogeschool NTI (NTI)
De module microbiologie als onderdeel van het 3e jaar van Voeding en dietetiek is beoordeeld met een 8,5. Het beoordelingsformulier is bijgevoegd bij het verslag.
Microbiologie
Voeding en diëtetiek - leerjaar 3
APA 7
, Voorblad paper
Dit formulier moet samen met de paper worden ingeleverd. Met dit ingevulde formulier
heeft de docent alle informatie die nodig is om de opdracht te beoordelen en de beoordeling
te verwerken. Zonder deze gegevens kan de docent de paper niet beoordelen.
Dit formulier is een toevoeging aan de opdracht maar telt niet mee als pagina in de
opdracht.
Studentnummer:
Naam:
Naam opleiding: Voeding en diëtetiek
Opleidingscode: 9266
Modulenummer: 6687
Modulenaam: Microbiologie
Versie (indien meerdere versies aanwezig): 1
Herkansing?: ja/nee Nee
In de opdracht is de juiste bronvermelding* Ja/Nee
toegepast:
In de opdracht zijn de verslagtechnieken Ja/Nee
toegepast:
Aanleiding en uitvoering bacterieel onderzoek....................................................................................................4
Resultaten.............................................................................................................................................................4
Sterke- en zwakke punten.....................................................................................................................................5
Onderdeel van de spijslijn.....................................................................................................................................6
Gevolg van besmetting..........................................................................................................................................6
Te verwachten micro-organismen........................................................................................................................7
Checklist................................................................................................................................................................7
Opdracht 2: HACCP-protocol opbouwen..................................................................................................................8
Mogelijke biologische-, chemische- en fysische gevaren.....................................................................................8
Critical Control Points............................................................................................................................................9
Grenswaarden.....................................................................................................................................................10
Meet- en bewakingsformulieren.........................................................................................................................11
Opdracht 3: Herzien van CCP's................................................................................................................................11
Verbeterplan: klachtbehandeling en procesdocumentatie................................................................................11
Overschreden CCP...............................................................................................................................................13
Opvolging.............................................................................................................................................................14
Ondersteuning in correcte naleving HACCP-methode........................................................................................14
Bibliografie..............................................................................................................................................................16
Vooropdracht praktijkbijeenkomst Microbiologie..............................................................................................17
Plan van aanpak..................................................................................................................................................17
Inleiding...........................................................................................................................................................17
Doelstelling en onderzoeksvraag....................................................................................................................17
Methode en werkwijze....................................................................................................................................17
Analyseren van referentiewaarden.................................................................................................................18
Risicoanalyse...................................................................................................................................................19
Meet- en bewakingsformulieren.........................................................................................................................20
Beoordelingsformulier paper Microbiologie...........................................................................................................21
Knock-out criteria................................................................................................................................................21
Algemene beoordeling........................................................................................................................................21
Beoordeling per onderdeel – Inhoud..................................................................................................................21
Beoordeling per onderdeel – Vorm....................................................................................................................24
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