Produit Contrôle de la contamination - Partie 2
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Produit Contrôle de la contamination - Partie 2

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  • Notes d'étude
  • Révisions du sujet
    Mohamed Rage J.
    NO
    Mohamed Rage J.

    i work many tears whith food, always cooked food on the top uncooked food under cooked food i mean

    MARIE C.
    US
    MARIE C.

    Control measures are the features of a facility that eliminate , prevent, reduce or mitigate the risk to health, safety and property from potential major incidents. control measures take many forms including physical equipment, process control systems, management process, operating or maintenance procedures, the emergency plan and key personnel and their actions.

    Claire A.
    GB
    Claire A.

    Store cooked and uncooked foods away from each other, uncooked should always be kept under cooked meat

    Veronica W.
    GB
    Veronica W.

    contamination is caused by poor quality of raw materials and inappropriate packaging,storing,cleaning surfaces which has contact with food dripping and inadequate personal hygiene raw food should be kept separate from ready to cook which are high risk foods good hygiene is needed to prevent contamination

    Jhoseplyn Maria C.
    US
    Jhoseplyn Maria C.

    Remember everyone makes mistakes but try to avoid and prevent it :)

    Tolu O.
    NG
    Tolu O.

    how meaning mentored can we control pet

    Tamikia D.
    US
    Tamikia D.

    I work were chicken and fish is produced. Employees a re trained almost daily on new procedures to prevent cross contamination.

    Emma O.
    MY
    Emma O.

    The organization shall ensure appropriate facilities and procedures are in place to control physical, chemical, or biological contamination of product. Appropriate controls shall be in place to minimize incidence of contamination by foreign bodies.

    Elizabeth A.
    NG
    Elizabeth A.

    some chefs are used to cleaning their hands with apron rather than using a napkin this is due to poor training and they tend to contaminate the food been prepared.

    Adeyemi A.
    NG
    Adeyemi A.

    Prevention of cross contamination can be redues by securing parameters,what does this implies

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