cookery subject

1) describe the warning signs that tell you your food/beverages are spoiled or contaminated by bacterial toxins?

2) describe a typical vermin control procedure that should be used in your workplace?

3) how may food contamination occur?

4) apart from bacterial contaminants that cause food/beverage-borne illness, what other contaminants should you be aware of?

5) how should critical control points be managed? who should be responsible for monitoring them?

Please advice.