By Michel Suas
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Additional resources for Advanced Bread and Pastry: A Professional Approach
B) Cleanliness. All persons working in direct contact with food, foodcontact surfaces, and food-packaging materials shall conform to hygienic practices while on duty to the extent necessary to protect against contamination of food. The methods for maintaining (a) | 25 | Copyright 2011 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part. Due to electronic rights, some third party content may be suppressed from the eBook and/or eChapter(s). Editorial review has deemed that any suppressed content does not materially affect the overall learning experience.
Cengage Learning reserves the right to remove additional content at any time if subsequent rights restrictions require it. PART PART 1: 1: INTR INTRO ODUC DUCTIO TION N Figure 2-2 Process Hazard Assessment of Sourdough Baguette Production (continued) 1 Processing Step Screening and/or Peelboards Proofer Scoring Depanning Cooling Packaging Metal Detector Distribution & Storage 2 4 5 Is Hazard CONTROLLED by Pre-Req. Program (Yes or No)? If Yes, List. Is Hazard ELIMINATED by Later Step (Yes or No)?
Due to electronic rights, some third party content may be suppressed from the eBook and/or eChapter(s). Editorial review has deemed that any suppressed content does not materially affect the overall learning experience. Cengage Learning reserves the right to remove additional content at any time if subsequent rights restrictions require it. Chapter 2: Food Safety and Sanitation in the Baker y by modern food laws and regulations. Additionally, much of the effort of federal, state, and local regulatory agencies is devoted to uncovering and taking action against companies and individuals who engage in these practices.
Advanced Bread and Pastry: A Professional Approach by Michel Suas