Question: Answer each question in as much detail as possible, considering your organisational requirements for each one. 1.What is meant by contamination, and which foods are

Answer each question in as much detail as possible, considering your organisational requirements for each one.

1.What is meant by contamination, and which foods are most likely to become contaminated?

2.What hazards may cause a hygiene risk?

3.What actions do you take to keep hygiene at suitable levels within the food preparation area?

4.Describe proper hand washing practices in detail.

5.Explain how you can identify food hazards.

6.What are major causes of food contamination?

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