Kitchen utensils. Kitchen utensils are. K nives and their use. For mincing For bread For vegetables For mashing For smoked ham. Knives and their use. For decoration For raw meat Axe. PRINCIPLE OF HACCP ≈ ALWAYS USE AN APPROPRIATE KNIFE FOR THE FOOD, WHICH IS BEING PREPARED!.
Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author.While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server.
PRINCIPLE OF HACCP ≈ ALWAYS USE AN APPROPRIATE KNIFE FOR THE FOOD, WHICH IS BEING PREPARED!
REMEMBER: KNIVES WITH WOODEN HANDLE ARE NEVER WASHED IN THE DISHWASHER!
ALWAYS USE AN APPROPRIATE BOARD AND WASH IT IMMEDIATELY AFTER THE USE.
CCP – WE NEVER TRY FOODDIRECTLY WITH
- WE NEVER LEAVE IT IN KITCHENWARE, SAUCES, SOUPS …
IMPORTANT: WASH WELL,
DRY UP AND SORT OUT!
CRITICAL CONTROL POINT ≈ CONTROL TEMPERATURES DAILY, WRITE THEM DOWN AND SET THERMOMETERS AT TIMES.
Some examples of kitchen utensils
Kitchen measuring tools are used for:
Kitchenutensilsare alsoapartofimplementationofthe HACCP system. Therforeweshouldusethemcorrectly, separatethemproperlyandtakecarefor theirhygiene!