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NIOS Silver Jubilee Year
NIOS

CATERING HYGIENE AND PRINCIPLES

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Tourism and Hospitality Management

Topics

Food Spoilage


Introduction

Give the introduction of this unit.

Objective

Give the objective of this unit.


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Tourism and Hospitality Management





3.1. Essential for kitchen personnel

3.2. Guide lines for good food handling

3.3. Food contamination

3.4. Food Spoilage

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