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Thread: Hosp

  1. #1
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    Hosp

    Help with answering these questions:


    List 3 (THREE) groups who are potentially at a higher risk to poor food hygiene standard and related illnesses.

    Safe food handling practices include the cleaning, maintenance and storage of equipment and facilities. Outline 2 (TWO) strategies that would safeguard this.

  2. #2
    XF
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    Re: Hosp

    I'm assuming this is for Food Technology? Maybe a more detailed title and post would help

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