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Emily's Food Science 2015/16
I have been reading the Food Safety Training Manual. In that manual I have learned a lot of new things.
Such as:
Hand washing
When to double wash
Temperature control
What the "person in charge" needs to know
Employee illness
Foodborne illness
Contamination and cross contamination
How to look and act
The "Danger Zone"
Cold/hot holding
Clean work space is safer
Safe storage practice
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