《食品安全五大要点》培训手册.pdf

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WHO Library Cataloguing-in-Publication Data

Five keys to safer food manual. 1.Food handling - methods. 2.Food contamination - prevention and control. 3.Manuals. I.World Health Organization. ISBN 978 92 4 559463 4 (NLM classification: WA 695) © 2007 WHO Press, World Health Organization, 20 Avenue Appia,

1211 Geneva 27, Switzerland +41 22 791 3264 +41 22 791 4857

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Printed in France 3 6 11 : 11 : 15 : 16 : 18 70°C : 20 22 I: / 22 60° C II: 24 Danger zone ! 5°C 27 28 ,180 200 1 (WHO) «» 200 1 (1) (2) (3)(4) (5) 40 __________________________________ 1 Mead, P.S., et al, Food-Related Illness and Death in the United States Emerging Infectious Diseases, Vol 5, No. 5, 1999.



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