Food Hygiene and Sanitation

Food Hygiene and Sanitation

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They are effective only when grease and food residues have been already removed from the surface by proper washing and ... For dry heat sterilisation, time required is one hour at 170AdC. SUMMARY Cleaning and sanitising form the basis of food service sanitation. ... A cleaning schedule should be prepared so that the premises, equipment, furniture and surroundings are thoroughly cleaned everyday.


Title:Food Hygiene and Sanitation
Author: S Roday
Publisher:Tata McGraw-Hill Education - 1998-11-01
ISBN-13:

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