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What is Food Safety and Control Overview about?

This document discusses catering management and food safety controls. It defines key terms like food safety and food hygiene. It outlines the 7 principles of Hazard Analysis Critical Control Point (HACCP) to monitor food safety from production to consumption. Common food contaminants and the conditions for microorganism growth are identified. Proper sanitation, personal hygiene, and attire are emphasized. Finally, the key agencies and laws governing food safety in the Philippines are listed.

Author

Camille Alberich

Language

EN