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This chapter provides an overview of potential hazards in food service operations, focusing on biological, chemical, and physical agents that can cause foodborne illnesses. It outlines the food product flow from purchasing to serving, emphasizing the importance of safe handling, storage, and cooking practices to prevent contamination. Additionally, it highlights the socio-economic effects of foodborne illnesses and the need for proper training and sanitation in food service facilities.

Author

aliahcelo18

Language

EN