To identify physical and chemical contaminants and methods of prevention, points in the operation where food is at risk from deliberate contamination, the most common food allergens and their associated symptoms, and methods of preventing allergic reactions.
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Source:
https://ivylearn.ivytech.edu/courses/1074370/pages/ss-7e-chapter-3-powerpoint?module_item_id=35934261
Contaminants,Allergens,Foodborne
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