Sector:
Education & Training
Food
Other
Category:
Quality & Safety
Hygienic Design
Food Microbiology
Description:
Compact GUIDELINE to ensure the right handling of food related to their temperature requirements, designed to instruct food business operators and employees in catering sector.
Target groups:
Students
Trainers & Teachers
Professionals
Training Formats:
PDF file
Keywords:
Temperature requirements, Food Safety, microbial growth, Hygiene, Sanitation
Provider - Source:
BOKU
Language:
English
First name:
Gerhard
Last name:
Schleining
Organisation:
BOKU
File Attachment:
Source project:
FooD-STA
