Riepilogo - Gestione alimentare sanitarie
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Riepilogo - Gestione alimentare sanitarie

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  • Note di Apprendimento
  • Revisione degli argomenti
    Tolu M.
    NG
    Tolu M.

    Once food is ready, it must be served at once. Leftovers must be stored in the refrigerator immediately to prevent bacteria growth. Employees must also learn appropriate handling protocols for glass wares to prevent transfer of bacteria from hand to wares.

    Cherry M.
    ZM
    Cherry M.

    sick employee should report for work till well and always stored food the right place...Remember to wash the food before preparing them

    Aidan M.
    IE
    Aidan M.

    Check on delivery source as this may give rise to query the state of produce on arrival.

    Oluwaseun A.
    QA
    Oluwaseun A.

    Food sanitary handling must be observed critically

    Larry B.
    US
    Larry B.

    It would be nice to have the studies mentioned that you are getting the temperatures from!

    Sarah G.
    AU
    Sarah G.

    Must always follow all sanitation procedures especially when handling food. From purchasing to storage at correct temperatures and correct cooking temperatures and procedures.

    Sarah G.
    AU
    Sarah G.

    Can every employee make checks to food conditions?

    Jessie Z.
    US
    Jessie Z.

    Always store food in the correct place upon receiving it.

    Helen A.
    NG
    Helen A.

    this sums it all

    Helen A.
    NG
    Helen A.

    follow all rules

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