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