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19 cze 2012 · This document provides an overview of food contaminants and how to prevent foodborne illness. It defines key terms like food safety, sanitation, and microorganisms. The main types of food contaminants are biological, physical and chemical.
- Food safety | PPT | Free Download - SlideShare
It provides tips for proper sanitation, personal hygiene,...
- Food Safety and Sanitation | PPT | Free Download - SlideShare
Proper handwashing, cleaning, separation of raw and cooked...
- Food safety | PPT | Free Download - SlideShare
10 lip 2013 · It provides tips for proper sanitation, personal hygiene, storage, preparation and cooking to avoid contamination and ensure food is safe for consumption. The document emphasizes controlling temperature, preventing cross-contamination and following HACCP standards.
23 lis 2016 · Proper handwashing, cleaning, separation of raw and cooked foods, cooking foods to the right temperature, and storing foods at the proper temperature are important practices to prevent contamination and foodborne illness. Food Safety is for Everyone, Module 3: Cross-contamination. Alabama Cooperative Extension System.
Presentation on BRC Issue 8 Food Safety Documentation Requirements - Our BRC Food Safety documentation kit is a globally-demanded kit and used by many food businesses across Europe, USA, Asia and gulf countries for quick BRC food documentation and BRC Food Safety Issue 8 Certification.
Food Safety and Sanitation.ppt - Free download as Powerpoint Presentation (.ppt), PDF File (.pdf), Text File (.txt) or view presentation slides online. This document discusses food safety and sanitation in the hospitality industry.
Download ppt "Food Safety and Sanitation". After studying this unit You will be able to: Identify the causes of food-borne illness Handle foods in a safe manner Explain and follow a HACCP system Take appropriate actions to create and maintain a safe and sanitary working environment.
The document outlines biological, chemical, and physical food hazards and how food can become contaminated. It emphasizes the importance of personal hygiene, time/temperature control, and preventing cross-contamination to control microorganisms and ensure food safety.
