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 |
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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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