What are the three food hazards you need to protect customers from?
1. Biological hazards, such as bacteria, viruses, and parasites, which can cause foodborne illness.
2. Chemical hazards, such as pesticides, cleaning chemicals, and metals, which can contaminate food and make it unsafe to eat.
3. Physical hazards, such as glass, metal, and plastic shards, which can cause injury if they are accidentally consumed.
Previous:What are the table manner like in Poland?
Next: How food become unsafe?
European Food
- Explain 4 ways the menu impacts a food service operation?
- How do you import kutscher alt bier from Germany?
- What are the food safety regulations 2005?
- Where did the Europeans get most of their spices from?
- What is the world record for eating most custard creams?
- Is it true you cant drink milk after eat hot cheetos?
- What food group is mayonnaise in?
- What If Beef Bourguignon Sauce Does Not Thicken?
- How much is a 6 inch on white bread with turkey ham American cheese and mayo at Subway?
- Agencies and their function in preventing food contamination poisoning?
European Food
- African Food
- Asian Food
- Chinese Food
- European Food
- French Food
- Greek Food
- Indian Food
- Italian Food
- Japanese Food
- Kosher Food
- Latin American Food
- Mexican Food
- Middle Eastern Food
- Soul Food
- Southern US Food
- Spanish Food
- Thai Food
- World & Regional Food
