RK00140016
FOOD-BORNE DISEASES: HOW TO AVOID FOOD POISONING & CONTAMINATION
Explains the role of bacteria, molds and yeasts and how to prevent diseases caused by trichinae and tapeworms. Gives guidelines on dealing with perishable and nonperishable foods, protecting and thawing frozen foods, preventing contamination, eradicating insects and rodents. Emphasizes the workers' responsibilities for the health and safety of the customer.
DVD
33 minutes
 
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