General food hygiene - the certificate training
General food hygiene - the certificate training
General food hygiene - the certificate training
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Anisakias larvae 28<br />
Norovirus 28<br />
Own-check 29<br />
Risk analysis and critical control points 30<br />
Own-check programme 30<br />
Sector codes 31<br />
Raw materials 32<br />
Red meat 32<br />
Poultry meat 32<br />
Eggs 33<br />
Fish 33<br />
Shellfish 33<br />
Vegetables 34<br />
Fruits 34<br />
Spices 35<br />
Herbs 35<br />
Corn, flour and grain 35<br />
Purchasing 36<br />
When <strong>the</strong> goods have been received 37<br />
Refrigerators – cold stores 37<br />
Freezers 38<br />
Dry store- Dry stock 38<br />
When <strong>the</strong> goods are being prepared 39<br />
Raw meat 39<br />
Fresh poultry meat 39<br />
Fresh fish 39<br />
Minced meat and fish 39<br />
Raw vegetables and spices 39<br />
Eggs 40<br />
Heat treatment 41<br />
Seasoning of <strong>food</strong> 41<br />
Microwave 41<br />
Döner kebab 42<br />
Exceptions from <strong>the</strong> rule 42<br />
Cold <strong>food</strong> 43<br />
Cold cuts 43<br />
Cold servings 43<br />
Retailing 44<br />
Cakes and desserts 45<br />
Raw fish and shellfish 45<br />
Questions 46<br />
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