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ISO 22000:2018 - Food Safety Management System

ISO 22000:2018 - Food Safety Management System

The five key principles of food hygiene, according to WHO, are:

Prevent contaminating food with pathogens spreading from people, pets, and pests.
Separate raw and cooked foods to prevent contaminating the cooked foods.
Cook foods for the appropriate length of time and at the appropriate temperature to kill pathogens.
Store food at the proper temperature.
Use safe water and safe raw materials.




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