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Flash presentations

Title Links to material provided
Safe defrosting of foods
Temperature requirements of food
Safe use of gloves when handling, preparing and cooking foods
Safe use of sanitizers for caterers
Staff illness as a food safety hazard
Waste management for caterers
Product delivery safety control checks for caterers
Safe use of wipes
Avoiding cross contamination
Food safety in the catering sector
Color measurement with spectrocolor HACH LANGE
Measurement of surface tension with tensiometer
Measurement of density with tensiometer
Importance of hygiene in the catering sector

 

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  Co-funded by the Erasmus+ Programme of the European Union
This project has been funded with support from the European Commission. This website reflects the views only of the author, and the Commission cannot be held responsible for any use which may be made of the information contained therein.