Page 86 - كتاب سنة اولى

Food hygiene
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OUTLINES

 Introduction

 Scientific terms

 Why is Food Safety is Important ?

 Magnitude of foodborne illness

 Sources of Food hazards ( hazards related to food ):

o Biological

o Physical

o Chemical

 High risk People for food borne illness

 What influences occurrence of food-borne diseases/illnesses.

 Source of food contamination.

 Causes of food poisoning

 Symptoms of food poisoning

 Preventing foodborne illness

 Principles of Food Safety Practices

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