1. PURCHASERS SHOULD ESTABLISH CONTACT WITH AVAILABLE SUPPLIERS SUCH AS WHOLESALERS,LOCAL PRODUCERS AND PACKERS RETAILERS COOPERATIVE ASSOCIATION AND FOOD
2. IN SMALL/ MEDIUM ESTABLISHMENT IT IS THE SAME PERSON WHO DOES PURCHASING IS RESPONSIBLE FOR RECEIVING
IN BIGGER ESTABLISHMENT THERE IS A RECEIVING PERSONNEL /CLERK WITH ASSISTANTS TAKES CARE OF ALL KINDS OF RECEIVING
3.GERMS THAT CAUSE FOOD POISONING MULTIPLY QUICKLY WHEN FOOD IS IN THE DANGER ZONE BETWEEN 40°f AND 140°f STORE PERISHABLE FOOD AT A SAFE TEMPERATURE
ACTIVITY 2
1. PROPER FOOD STORAGE HELPS TO PRESERUE THE QUALITY AND NUTRITIONAL VALUE OF THE FOODS YOU PURCHASE,AND ALSO HELPS MAKE THE MOST OF YOUR FOOD DOLLAR BY PREVENTING SPOILAGE
Answers & Comments
Answer:
1. PURCHASERS SHOULD ESTABLISH CONTACT WITH AVAILABLE SUPPLIERS SUCH AS WHOLESALERS,LOCAL PRODUCERS AND PACKERS RETAILERS COOPERATIVE ASSOCIATION AND FOOD
2. IN SMALL/ MEDIUM ESTABLISHMENT IT IS THE SAME PERSON WHO DOES PURCHASING IS RESPONSIBLE FOR RECEIVING
IN BIGGER ESTABLISHMENT THERE IS A RECEIVING PERSONNEL /CLERK WITH ASSISTANTS TAKES CARE OF ALL KINDS OF RECEIVING
3.GERMS THAT CAUSE FOOD POISONING MULTIPLY QUICKLY WHEN FOOD IS IN THE DANGER ZONE BETWEEN 40°f AND 140°f STORE PERISHABLE FOOD AT A SAFE TEMPERATURE
ACTIVITY 2
1. PROPER FOOD STORAGE HELPS TO PRESERUE THE QUALITY AND NUTRITIONAL VALUE OF THE FOODS YOU PURCHASE,AND ALSO HELPS MAKE THE MOST OF YOUR FOOD DOLLAR BY PREVENTING SPOILAGE
Explanation:
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