REVIEW

Food hygiene is a set of food manufacturing practices that aims to ________ biological hazards.

Food hygiene is a _______ aspect of ensuring food safety and preventing food-borne illnes.

All food and packaging must be purchased from an ________ source.

Freezer temperature must be -23C to ___C

In tempereature control, we should follow correct stacking height and avoid ___________

Dry are ___________ shall be maintained at 80F to 90F

This will be provided on food when transferred to one storage, open from sealed format, and process in the store.

In this approach on stock rotation, the oldest items shall be placed in front.

This is the assurance that food will not caused harm when prepared or consumed.

The temperature between 40F to 140F is also known as