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Infection Control & Food Safety
Infection Control & Food Safety involves practices to stop germs from spreading, focusing on personal hygiene, clean surfaces/utensils, proper cooking/cooling (danger zone 5-60°C), separating raw/cooked foods, and safe storage (cold/hot) to prevent foodborne illnesses, protecting both consumers and healthcare settings from pathogens, with key actions like handwashing and temperature control being paramount.
Course Fee
£21.50
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