via slideshare.net
Draft 1.0 of presentation to be used as teaching aid to facilitate learning module on Food Safety and Food Security.
The objective is to equip students with a basic technical understanding of causes and risks to food safety, as well as an understanding of how microbial life can also act as an aid to preserve crop harvest.
This theoretical session will be followed up immediately with a practicum on creating using lactobacilic fermentation to make sauerkraut, safe bottling and storage techniques, and basic food safety procedures in the kitchen.
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