FOR
1. purpose of good
practices which lead to clean
workplaces and the safe production of food.
2. poor hygiene practices.
3. four major hazards
4. FAT TOM
5. PHF
6. Food Borne Illness
7. temperature abuse
8. cross contamination
9. trends in food consumption
10. importance of sanitation
11. types of foodservice
12. food product flow
13. HACCP
14. cleaning and sanitizing processes
15. pest
16. food supply chains
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