Understanding Cross-Contamination (HACCP Lessons - Part 12)

[@stephen5070]

I needed a refresher once in a while, so I don't forget these important rules. It doesn't matter what kind of restaurant you're working at; food safety is still vitally important.

[@SilverlineCreations]

Agree

[@Luurolleh]

@@SilverlineCreations🫡

[@saifelkasabi7995]

hi can you help me please how to apply the 7 haccp pricipls on a chiken parm dish

[@winniefredcindrella1469]

Great tutor. Thank you very much

[@SilverlineCreations]

Glad you liked it

[@ShathuraVlogs]

Very good video ❤️

[@SilverlineCreations]

Thank you 🤗

[@rajeeshrk3259]

Good video

[@SilverlineCreations]

Thanks

[@kattulmz3115]

tq😍😍😍😍😍😍🙏🙏🙏🙏🙏🙏

[@SilverlineCreations]

Welcome 😊

[@KitaBooBear]

Cooked or Uncooked

[@SilverlineCreations]

Cooked

[@KitaBooBear]

Lowballing to keep or control they high

[@SilverlineCreations]

👍👍

[@KitaBooBear]

You want your percentages off his name or the ingredients

[@SilverlineCreations]

Thank for your feedback

[@1937D]

FoodInspector FATHERINLAW.N.SONINLAW EXPERTISE

[@SilverlineCreations]

♥️♥️