Food Hygiene

Guidelines for food hygiene in developing countries

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GUIDELINES FOR PREVENTION OF INFECTION AND CROSS INFECTION IN THE DOMESTIC ENVIRONMENT: FOCUS ON HOME HYGIENE ISSUES IN DEVELOPING COUNTRIES, 2002.

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Chapter 3 of this report focuses on food hygiene:

3. GUIDELINES FOR FOOD HYGIENE
3.1. Food preparation
3.2. Cooking
3.3. Meal preparation of cooked food or food to be eaten raw
3.4. Storage of food

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Written by WASHplus

June 30, 2010 at 6:12 pm

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