DYCI

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RISK MANAGEMENT AS APPLIED TO SAFETY SECURITY AND SANITATION OVERVIEW OF POTENTIAL HAZARDS IN FOOD SERVICE OPERATIONS

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Overview of Potential Hazards in Food Service Operations Food handlers, whether they pick crops from the fields, slaughter animals, or prepare food at home, in a restaurant, or in a hospital kitchen, are also sources of pathogens, chemicals and hard foreign objects. They can contribute to the hazardous condition of the food through unsafe food handling and preparation practices. Consumers themselves must handle food safely, keep it hot or cold, and eat in promptly. Otherwise, surviving microo...

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• 3 pages's •
by ericafurton •
uploaded 2023

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