Lesson 7 - Microorganism Detection and Control SAQ
Completion requirements
View
Go through the activity to the end
This lesson allows you to test yourself on the material covered in the Microorganism Detection and Control lesson, and determine the level to which you have attained the outcomes.
You have earned 0 point(s) out of 0 point(s) thus far.
Lesson Information
Pre-requisite Knowledge:
1. Microorganism Detection and Control (Hygiene/Lesson 6)
Learning Outcomes:
1. Explain the principles of detection, identification, and quantification of brewery microorganisms. Evaluate both traditional and rapid methods.
2. Describe how microorganisms can contaminate the beer production process. Identify the factors that determine their susceptibility or tolerance to grow within a brewery environment.
3. Discuss the impact that contaminating microorganisms can have on final beer quality.