Food Safety & Preserving
10 Pages2918 Words256 Views
Added on 2020-07-22
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FOOD SAFETY MANAGEMENT INTRODUCTION 1 TASK 11 1.1 Controls necessary for physical and chemical contamination1 1.2 Comparing characteristics of food poisoning and food borne infections1 1.2 Controlling of food-borne illness2 | | 2.1 Categorisation of food spoilage agents that affect food2 2.2 & 2.3 Discussion of methods of food preservation and their evaluation 3 TASK 34 3.1 Key Steps in temperature control system 4 3.2 Methods for the safe storage of food 4 3.3 Importance of personal hygiene in the control of food contamination4 3.4 Cleaning and
Food Safety & Preserving
Added on 2020-07-22
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