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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 bo ... Continue reading---
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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 bo ... Continue reading---
ABSRACT -- [Total Page(s) 1]
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ABSRACT -- [Total Page(s) 1]
Page 1 of 1