General food hygiene - the certificate training

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Regarding the translation of “General food hygiene the certificate training” “General food hygiene – the certificate training” is a direct translation of the booklet ”Almen fødevarehygiejne – certifikatuddannelsen”, 19. edition, 2. printing 2009. The booklet is published by Erhvervsskolernes Forlag 2008 Authors: Solveig Sørensen and Benny Løvholm Christensen Translation from Danish to English by Bettina Dinitzen and Lene Mathiasen With regards Efteruddannelsesudvalget for for Køkken, Hotel, Restaurant, Bager, Konditor og Kødbranchen Vedrørende oversættelsen af ”Almen fødevare hygiejne – certifikatuddannelsen” “General food hygiene – the certificate training” er en direkte oversættelse af hæftet ”Almen fødevarehygiejne – certifikatuddannelsen”, 19. udgave, 2. oplag 2009. Hæftet er udgivet af Erhvervsskolernes Forlag i 2008 Forfattere: Solveig Sørensen og Benny Løvholm Christensen Oversættelse til engelsk ved Bettina Dinitzen og Lene Mathiasen Venlig hilsen Efteruddannelsesudvalget for Køkken, Hotel, Restaurant, Bager, Konditor og Kødbranchen 2
Page 1 Page 1-6 General food hygiene The certificate training Solveig Sørensen Benny Løvholm Cristensen Translators Bettina Dinitzen and Lene Mathiasen 3
Page 1: General food hygiene - the certific
Page 5 and 6: Page 3 *1 Introduction At all times
Page 7 and 8: Anisakias larvae 28 Norovirus 28 Ow
Page 9 and 10: Preface Hygiene Certificate Everybo
Page 11 and 12: The number of bacteria gives an ove
Page 13 and 14: *1 Microorganisms Microorganisms ar
Page 15 and 16: *4 Contamination That a foodstuff i
Page 17 and 18: propagation is 0 °C. *3 Cooling By
Page 19 and 20: As a main rule frozen food must be
Page 21 and 22: ***i ramme Note! Preservatives are
Page 23 and 24: ***Diagram: The growth conditions o
Page 25 and 26: Species Foodstuff frequently involv
Page 27 and 28: Species Shigella Fusarium and asper
Page 29 and 30: *1 Own-check ***i ramme Own-check i
Page 31 and 32: *1 Raw food ***foto Whole pieces of
Page 33 and 34: Clostridium perfringens in large am
Page 35 and 36: *1 Own-check: When the goods are re
Page 37 and 38: *1 Own-check: When the raw material
Page 39 and 40: *1 Own-check: Heat treatment. Food
Page 41 and 42: *1 Own-check: Cold food *2 Cold cut
Page 43 and 44: 7. Is it allowed to: - Serve rose r
Page 45 and 46: *1 Hot-holding Often there is a nee
Page 47 and 48: 7. In the heating counter you have
Page 49 and 50: *1 Cleaning and disinfecting Proper
Page 51 and 52: *1 Personal hygiene Every employee
Page 53 and 54:
Extracts from legislation REGULATIO
Page 55 and 56:
Order no. 788 of 24 th July 2008 (O
Page 57 and 58:
Order no. 123 of 15 th February 200
Page 59 and 60:
- Maturing a foodstuff by means of
Page 61 and 62:
UV-light - Ultraviolet light, which
Page 63:
General Food Hygiene This booklet i
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General food hygiene - the certificate training

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