ceda Guide: Best practice for the design and equipping of food preparation areas
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Technical Guidance Document #044
This guidance document has been produced by the ceda Technical Support Group as a source of unbiased advice on best practice for anyone involved in the provision of food preparation facilities.
It includes details on:
- Regulations
- Cross Contamination
- Hazard Control
- Food Preparation
- Vegetable preparation
- Green vegetables and Fruit preparation
- Meat preparation
- Fish preparation
- Pastry preparation
- Hygiene and
- Waste
Published June 2022
Download Link:
Guidance Document No 44 - Best practice for the design and equipping of food preparation areas
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