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Food Safety - Catering
Catering
1-Introduction (5:16)
2-1-Microbiology (20:33)
2-2-Microbial Growth- (17:18)
2-3-Food spoilage (5:26)
3-1-Contamination hazards and controls (Microbiological hazard) (15:51)
3-2-Physical, chemical and Allergenic hazard- (14:36)
3-3-Preventing the multiplication of bacteria and food poisoning- (6:20)
4-Food poisoning and foodborne disease (16:05)
5-Personal hygiene- (7:42)
6-Design and use of food equipment and premises- (13:36)
7-Cleaning and disinfection- (19:05)
8-Pest management- (18:08)
8-Pest management-
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