This is the term for a group of practices that should be followed at all times by anyone handling food at any stage of the food supply process. The most important way of preventing contamination is by adopting good food handlers’ hygiene. These factors either affect the food directly to make it unsafe (such as cigarette smoke or soot), or, like coughs and sneezes or insects, contaminate the food with microorganisms. any water that is not known to be safe, including overhead leaks and drips.All food must be protected at all times during storage and preparation from the following contaminants: 10.1 Food protection, storage and preparation 10.1.1 General principles of food protectionįood protection methods are measures taken to protect food from being contaminated by any agent.
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