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CAUSES AND PREVENTION OF HAZARDS IN THE FOOD PREPARATION AREA
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- Contributor: mr-chris
- engagements: 229
- Case No: 786809pw
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ABSRACT - [ Total Page(s): 1 ]THIS STUDY IS BASED ON THE CAUSES AND PREVENTION OF HAZARDS IN THE FOOD PREPARATION AREA
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CHAPTER ONE - [ Total Page(s): 4 ]Work surface areas should be adequate size for the preparation process and should be designed such that the food hundler has all equipments and utensils close at hand-kitchen are generally divided into section based on the processes and these are:· X Dry Areas: for stores· X Wet Areas: for first preparation, vegetable, butchery and cold preparation· X Hot Areas: for boiling, poaching and steaming.The size of a kitchen depends on the size of the establishment and ... Continue Reading
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ABSRACT - [ Total Page(s): 1 ]THIS STUDY IS BASED ON THE CAUSES AND PREVENTION OF HAZARDS IN THE FOOD PREPARATION AREA
... Continue Reading
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