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Can you check if you can see it, by clicking on the Menu in Blackboard Ultra (see screenshot):

If not does this link might work: https://eu-lti.bbcollab.com/recording/7c79eced0cfd425baa255556ce4d3b14
Dr. Anwesha Sarkar (Module Leader)

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The recording for the exam recording is not working.

Edit: Thank you, the link you shared here is working now.

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In each 30-minute slot, there will be 15 questions, so in total there will be 60 questions. For each question, you can spend 2 minutes.

Dr. Anwesha Sarkar (Module Leader)

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All the mentioned tools in TQM lecture are QC tools. QA is all about prevention, training and audits. The tools are all QC tools, which is actually measuring what went wrong.

Dr. Anwesha Sarkar (Module Coordinator)

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How many MCQs Should I complete in each 30-minute session?

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I'm confused of what's the different between QC and QA. Since the QC tools in TQM-1 lecture are same with the QA tools in sensory analysis in QA(the last lecture), this makes me confused isn't QC and QA are different? Why they use the same tools to monitor the process?

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Unfortunately, there are some technical issues for uploading the pre-recorded lecture video  by Dr. Mel Holmes. IT has been already contacted but the pre-recorded lecture video is still stuck in the Media-site unfortunately. Whenever it is online, we will keep you posted.

Dr . Anwesha Sarkar (Module Coordinator)

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Lecture Sensory Analysis in QA?

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Lecture about Sensory quality control programmes

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Lecture about Sensory quality control programmes

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Is there a pre-recorded or live online lecture of Sensory quality control in Minerva?

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In mixed pepper, why is blanching a ccp but drying is not a ccp? is it because drying is not consider as heat treatment?

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Yes, the lecture slides on HACCP and GMP and the pre-recorded lecture on HACCP and GMP given by Dr. Anwesha Sarkar should be revised for exam. However, the guest lecture slides on HACCP and GMP by Taylors are not relevant for exam but good for general extra reading.

Dr. Anwesha Sarkar (Module Coordinator)

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For Coronavirus (COVID-19)-related instant updates on general queries, please click here:

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For Coronavirus (COVID-19)-related instant updates on general queries, please click here:

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https://coronavirus.leeds.ac.uk/

Dr. Anwesha Sarkar (Module Coordinator)

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For Coronavirus (COVID-19)-related module updates on FOOD2196/ FOOD5481M, please check the Announcement Section in Minerva.

Dr. Anwesha Sarkar (Module Coordinator)

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That's correct - drying is done not to reduce/ eliminate any hazard as it is done at 25 Dec. Blanching is done to eliminate the microbial hazard in this example, and this is indeed the last step where microbial hazard is taken care of.

Dr. Anwesha Sarkar (Module Coordinator)

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Dr. Anwesha Sarkar (Module Coordinator)