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Food Hygiene Training By Anna Billlingham BSc MCIEH
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lewis

A hazard is something that can cause harm to consumers

December 9, 2012 by lewis
Categories Tip of the week

Freezers should be at a temperature between -11 ºC and -18 ºC

December 2, 2012 by lewis
Categories Tip of the week

Hot holding food must be kept at a minimum temperature of 63 ºC

November 26, 2012 by lewis
Categories Tip of the week

Food can be reheated once and must reach a temperature of 75ºC

November 19, 2012 by lewis
Categories Tip of the week

Fridges must be at a temperature of 8ºC or below

November 5, 2012 by lewis
Categories Tip of the week

Food handlers must not smoke in food preparation areas

October 29, 2012 by lewis
Categories Tip of the week

Food Handlers should always was wash their hands after handling high risk foods

October 22, 2012 by lewis
Categories Tip of the week

Food handlers should always wash their hands before starting work

October 15, 2012 by lewis
Categories Tip of the week

Cooked food should reach at temperature of 70 ºC for two minutes

October 12, 2012 by lewis
Categories Tip of the week

Effective hand washing is essential to help prevent harmful bacteria contaminating food

October 9, 2012 by lewis
Categories Tip of the week
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Menu
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Contact Details

  • 07763558731
  • info@fhtc.org.uk

Useful Links

  • Level 2 Food Hygiene Documentation
  • Level 3 Food Hygiene Documentation
info@fhtc.org.uk or call Anna on 07763558731
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  • Home
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  • Course Information
    • Level 2 Food Safety
    • Level 3 Food Safety
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