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Consumers’ competence in handling food
Journal of Food Engineering, 2003Abstract This paper provides information on the consumers’ competence in handling food in private households––limited to location of storage and duration of storage of fresh food resp. of food in packages already opened. Data were obtained by face to face interviews of a sample of 2000 people older than 14 years in Germany, 2000.
Cornelie Pfau, Johannes Piekarski
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Correct Food Handling Procedures
1992Correct temperature control of food is the single most important consideration when preparing food if food poisoning is to be avoided. Care taken to prevent cross-contamination during food preparation will significantly reduce the numbers of food poisoning bacteria found on food.
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2000
Safe handling of raw meat and poultry products safe handling of dairy and egg products safe handling of fruits and vegetables safe handling of seafood safe handling of foods for high risk individuals safe food handling in airline catering food safety in catering establishments safe preparation of foods at the foodservice and retail level - restaurants,
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Safe handling of raw meat and poultry products safe handling of dairy and egg products safe handling of fruits and vegetables safe handling of seafood safe handling of foods for high risk individuals safe food handling in airline catering food safety in catering establishments safe preparation of foods at the foodservice and retail level - restaurants,
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Postgraduate Medicine, 1987
Food sensitivity is only one of several types of food-related reactions. Symptoms are not pathognomonic; hence, a broad differential diagnosis is often considered. Unless the anticipated reaction is systemic anaphylaxis, the role of any food suspected (by history, skin testing, and/or radioallergosorbent test) of causing the patient's symptoms should ...
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Food sensitivity is only one of several types of food-related reactions. Symptoms are not pathognomonic; hence, a broad differential diagnosis is often considered. Unless the anticipated reaction is systemic anaphylaxis, the role of any food suspected (by history, skin testing, and/or radioallergosorbent test) of causing the patient's symptoms should ...
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Personal Hygiene and Food Handling
1997Food handlers can carry bacteria that can cause illness in people who eat the food handlers prepare. In fact, people are the most common source of food contamination. Hands, breath, hair, sweat, coughs, and sneezes all carry microorganisms. Even if a food handler does not feel sick, he or she could still be carrying microorganisms that can cause ...
Norman G. Marriott, Gill Robertson
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1992
The quality of the food that comes out of your kitchen depends on correct handling and storage. It is easy to overlook this, when so much skill and effort are required in the preparation, cooking and service stages. But kitchens cannot run well if the stores are chaotic, if food deliveries are left unchecked, or if food has to be thrown out because it ...
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The quality of the food that comes out of your kitchen depends on correct handling and storage. It is easy to overlook this, when so much skill and effort are required in the preparation, cooking and service stages. But kitchens cannot run well if the stores are chaotic, if food deliveries are left unchecked, or if food has to be thrown out because it ...
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Intermittent fasting in the prevention and treatment of cancer
Ca-A Cancer Journal for Clinicians, 2021Katherine Clifton +2 more
exaly