Food handling and Control


foodborne sickness by appropriate taking care of, arrangement, and capacity of food varieties. Each food association. uses, cycles, and sells food in more ways than one

 Dangers are much of the time physical, substance, and natural causing hurtful/unfavorable impacts on the wellbeing of customers.

Great Manufacturing Practices (GMP)

Great Handling Practices (GHP)

Danger Analysis Critical Control Points (HACCP)



 


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