Write a short paragraph on each of the items listed below and analyze for the risk of food borne illness. 1. Handwashing 2. Receiving Food 3. Personal Hygiene 4. Cleaning & Sanitizing 5. Proper Thawing 6. Cross Contamination

Write a short paragraph on each of the items listed below and analyze for the risk of food borne illness. 1. Handwashing 2. Receiving Food 3. Personal Hygiene 4. Cleaning & Sanitizing 5. Proper Thawing 6. Cross Contamination

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Concept explainers

Six Sigma

Six Sigma’s usage for measurement standards goes back to Carl Friedrich Gauss, 1855, when the normal curve concept was introduced.

Quality Control

Quality Management System (QMS), Quality Assurance (QA) and Quality Control (QC) are part of Quality umbrella.

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Step 1: Explain Health care

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Step 2: Explain Handwashing

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Step 3: Explain Proper receiving

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Step 4: Explain The habit of personal hygiene

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Step 5: Explain Proper and effective sanitizing of food equipment

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Step 6: Explain Thawing frozen foods safely is a significant aspect of safeguarding or preventing bacteria g

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Step 7: Explain Cross Contamination

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