Loading
Anterior Previous slide Next slide Próximo
New course

Este curso foi revisado!

Para uma experiência de aprendizado mais agradável, recomendamos que você estude a versão republicada amigável deste curso.

Leve-me ao curso revisado.

- or -

Continue studying this course

Preparando Foods

  • Nota de Estudos
  • Rever Tópicos
    Tolu M.
    NG
    Tolu M.

    Discard cans that have swelling, it’s an indication of contamination. Ensure food is kept at the right temperature always, continuous freezing and thawing of food destroys its quality.

    Cherry M.
    ZM
    Cherry M.

    always wash all the food before preparing them

    Stacey G.
    US
    Stacey G.

    GMPs should include all pertinent information regarding personal hygiene and food handling.

    Sharon A.
    GB
    Sharon A.

    make sure sanitation rules are used appropriately and that food equipment and surfaces are clean and sanitized. do not use cans which are damaged. wash fruit and veg and do not cross contaminate different meats. If any food looks mouldy or smells do not use. do not refreeze food once thawed. make sure staff cook the food to the right temperature. all food should be at least 60c

    Sarah G.
    AU
    Sarah G.

    Sanitary food handling includes all aspects of preparing foods.

    Sarah G.
    AU
    Sarah G.

    Why can some foods keep in a buffet longer than others?

    Madeleine D.
    ZA
    Madeleine D.

    It keeps on saying I only finished 1% and that I have 0/7...is there somewhere after each Module questions I must answer?Can anyone please help

    Jessie Z.
    US
    Jessie Z.

    Always wash hands before handling raw meats or poultry.

    Hunyah I.
    CA
    Hunyah I.

    intersesting

    Helen A.
    NG
    Helen A.

    very important to wash cans before use

Notification

Você recebeu uma nova notificação

Clique aqui para visualizar todos eles