• Causes And Prevention Of Hazards In The Food Preparation Area

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    • THIS STUDY IS BASED ON THE CAUSES AND PREVENTION OF HAZARDS IN THE FOOD PREPARATION AREA
  • ABSRACT -- [Total Page(s) 1]

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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---