Unit 8: Microbiology, Personal Hygiene and Communicable Diseases

You must first complete Unit 7: Control of Food Hazards before viewing this Lesson
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Objectives How to prevent contamination with / by: Proper Hygiene Training Proper clothing Personal Habits Managing Injuries Managing Visitors Illness and disease in the workplace Hygiene and Communicable Diseases All operators and personnel of food establishments are responsible for ensuring that food products are handled (throughout storage, preparation, display, service and presentation) in a manner …

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