Hygiène personnelle - Partie 1
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Hygiène personnelle - Partie 1

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  • Notes d'étude
  • Révisions du sujet
    JEBAN A.
    PH
    JEBAN A.

    thanks this is so informative lessnon.

    Jasmin K.
    PK
    Jasmin K.

    Good personal cleanliness process Good personal behaviour process Reporting illness process

    Mohamed Rage J.
    NO
    Mohamed Rage J.

    hand washing is very important before food making and after

    Tabomoa T.
    AU
    Tabomoa T.

    In this first module part 1, it is emphasizes to know the best way to look our food properly in order not to get sick and this is by personal hygiene and not only that but also the quality of water that will be used in cooking/preparing food. It is vital to know what are the physical contaminants and bacteria if there is no knowledge on personal hygiene and water quality.

    Almario D.
    PH
    Almario D.

    can i used cooled water instead of warm water..

    Byamugisha G.
    UG
    Byamugisha G.

    I am based in a country where they're many catering businesses have no knowledge of this. I'm glad i'm on the course and hopefully i'll be able to help out the people in the business.

    Cierra W.
    flag-default-icon
    Cierra W.

    How can i start taking this course

    Oduoye L.
    NG
    Oduoye L.

    Personal hygiene must be essential at food production organisation, And this can ONLY be achieved if all the employee abide by the rule of health and safety regulation. Water need to be treated by either Filter or Chemical or any other ways to remove bacteria inside water

    Julia F.
    ZA
    Julia F.

    The content in this section is quite familiar to me as I teach this everyday in my class. The information is to the point and easy to understand.

    Kennedy G.
    GB
    Kennedy G.

    It is always important to wash hands before handling of food to avoid spread bacterias and food contamination

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