Are u a Food Freak?

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What does HACCP stand for?
Hazard Analysis Critical Control Point
1 of 3
What colour plaster should a chef wear if he/she cuts him/herself?
Blue
2 of 3
What does 'Standard Food Components' mean?
A ready made ingredient
3 of 3

Other cards in this set

Card 2

Front

What colour plaster should a chef wear if he/she cuts him/herself?

Back

Blue

Card 3

Front

What does 'Standard Food Components' mean?

Back

Preview of the front of card 3

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