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Home
Flash presentations
This website has been discontinued – last update by February 2021
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
