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Source material and Glossary
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Source material
Contents
People at risk (1:5) 0:01
Causes and symptoms of food poisoning (1:6) 0:020:03
Bacteria (1:7) 0:04
Pests (1:8) 0:05
Preserving food (2:5) 0:06
General rules for food storage (2:6) 0:07
Food storage (2:7) 0:08
Hygiene habits (3:1) 0:09
Washing up (3:4) 0:10
Legal news (4:2) 0:11
Hazard analysis (4:3) 0:12
Principles of good design and use of food premises (4:4) 0:13
FHy
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People at risk
FoodpoisoningcostsUKmillions!Shock facts released today by the
Food Standards Agency show that
millions of workers are off sick
because ofpoor food hygiene.This is
costing the countryastaggering 350
millionper year, enough tobuild a
newhospital every twelve months!The report from thegovernment
watchdog, the FSA, states that an
amazing 5.5 million people are
affected by foodpoisoning every
year. Thats 9% of the UKs
populationof60million people. 7 out
of 10 of the victims (71%) of food
poisoningbelieved their food-borne
illnesswas caused by foodprepared
out ofthehomein restaurants, fast-
food places, cafes, supermarkets,
market stalls,by caterers you
name it. Victim Jen Owen says, It
makesyouwonderwhether its safe
toeatoutany more!The cost to the country, interms
oflost working time andsoaring bills
to the already-stretched NHS, is
estimatedtobe at least 350million
a year. Thats enough tobuild a
brand-newhospital every year!We
say itstime to act.
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Causes and symptoms offood poisoning
Bacteria Caused by Symptoms Incubates Lasts
for for
eating raw or undercooked fish
and meat not washing fruit and
vegetables thoroughly leaving and then re-using food
in opened tins, especially fish
and corned beef allowing soil or dust to come
into contact with food by not
wearing protective clothing or
not washing hands leaving food uncovered so that
it comes into contact with dust
and dirt.
Clostridium
botulinum
(toxin in food)
breathing difficulties difficulty in swallowing slurred speech dizziness headache muscle paralysis that
can cause death.
1236
hours
Several
months
leaving cooked rice and cereals
too long before eating them allowing soil or dust to come
into contact with food by not
wearing protective clothing or
not washing hands leaving food uncovered so that
it comes into contact with dust
and dirt.
Bacillus cereus
(toxin in food,
or in intestine)
These bacteria cause
different symptoms
depending on whether the
toxin they produce is in
the food or in the
intestine.
Symptoms from foodtoxin: nausea vomiting.
Symptoms from intestine
toxin: colic diarrhoea.
Deaths from either are
very rare.
19 hours 1224hours
816
hours
2448
hours
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Bacteria Caused by Symptoms Incubates Lasts
for for
Causes and symptoms offood poisoning
Staphylococcus
aureus (toxinin food)
abdominal cramps
low body temperature vomiting, sometimes so
severe that
hospitalisation is
required deaths are rare.
26 hours 2448
hours
food handlers and kitchen staff
not covering open wounds orinfected cuts or boils
adequately food handlers and kitchen staff
not wearing protective clothing
or following hygienic
procedures, and allowing food
to come into contact with
germs from skin, nose, mouths
and throats drinking raw cow or goat milk eating undercooked foods
containing or having come into
contact with animal skin.
Salmonella
(infection)
vomiting diarrhoea abdominal pain fever
symptoms can besevere, and can even
lead to death in infants,
the elderly or the infirm when you have had
Salmonella, you can
carry it around in your
body and infect other
people.
636
hours
17 days
allowing soil or dust to come
into contact with food by not
wearing protective clothing or
not washing hands leaving food uncovered so that
it comes into contact with dust
and dirt food handlers and kitchen staff
not washing hands properly
after using the toilet eating raw or undercooked
meat.
Clostridium
perfringens
(toxin in the
intestine)
abdominal pain diarrhoea nausea (rarely vomiting) symptoms are fairly
mild, deaths are rare.
818
hours
1248
hours
food coming into contact with
animals (e.g. pets, or rodent
pests) eating raw or undercooked
meat or chicken eating raw or undercooked
contaminated eggs drinking untreated milk drinking untreated water coming into contact with
sewage, for example by flies
feeding on both sewage and
food.
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Bacteria
A guide to what bacteria are, their reproduction rate and influences on this, and
pathogenic and spoilage bacterias effects on the food we eat.
1. What are bacteria and where do they grow?
Bacteria are micro-organisms. This means they are so small we cant see
them with the human eye.
Bacteria need warmth and moisture to grow. They reproduce by dividing
themselves, so one bacterium becomes two and then two become four and
so on.
In the right conditions one bacterium could become several million in
8 hours and thousands of millions in 12 hours.
Food Hygiene
Programme Guide
In-depth study into pathogenic bacteria and
their reproduction
Author: Dr R Roberts
Assisted by: M. Hackney
Dr F Boyd
R. Freeman
Introduction
This study will cover the following areas:
1. Mitrochondrial expansion.2. Reproduction and growth in an acidic environment.
3. Pathogenic nucleic growth.
4. Slowing the rate of development.
1. Mitrochondrial expansion
In the mitrochondrial expansion phase of the pathogenic growth hormone
physicardia-crobatical the rate of exchange of the physical properties is in
direct proportion to the rigomort function of the extremis particularituli
membrane. This paper sets out to examine the difficulties in the
measurement of the bipolar metamorphosis of the pathogenic organism.
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Pests
Kinds of pest Hazards to health Methods of control
Carrying germs from unhealthy
places, for example:
rats carrying disease from the
sewers they live in flies carrying disease from
rubbish tips and animal
droppings wasps carrying dirt and germs
from dustbins.
Carrying bacteria inside theirbodies, for example:
passing on bacteria from saliva
and defecating while eating
food passing on food-borne diseases
like dysentery and Weils disease
carried by rats urine.
Contaminating food with:
droppings
eggs fur nest materials mites parasites dead bodies.
Causing physical damage to
property:
damage to furnishings, e.g.
wooden store cupboards
damage to electrical cables,causing a fire hazard
materials used for nests.
Keep food covered at all times. Store food in sealed containers
(this will help to keep it fresh as
well as safe). Never leave food outside. Make sure rubbish bins are kept
closed and emptied regularly. Check deliveries of fruit,
vegetables and cereals for pests,
and around all packaging.
Check stored food carefully andregularly for signs of pests.
Dont keep grains, cereals or
spices for too long. Keep the food storage areas and
preparation areas clean all the
time. Check around bins
especially. Clear up any food spillages
immediately. Dont leave doors and windows
open. Tell your manager immediately
if you see any signs of pests.
Insects that come in from outside,
for example:
flies moths ants cockroaches fruit flies
Insects that live in stored food,
for example:
beetles mites weevils
Rodents:
rats mice
Birds:
pigeons sparrows starlings seagulls
Pets in the kitchen:
dogs cats hamsters, mice and rats birds
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Preserving food
Preserving food
These paragraphs are all about different methods of preserving food.
The topic sentence is highlighted for you in each one. Remember to
keep stopping to check you have understood what you are reading.
Circle words you dont know and look them up in the glossary.
Heat treatment
Heat can be used in different ways toprolong the shelf life of food. A
medium heat is used in pasteurising
milk and egg products, which then
have to be kept refrigerated. UHT
(ultra heat treatment) is used to keep
milk and milk products, like custard,
safer for longer. Sterilisation is used
for canned and bottled foods and uses
different temperatures and lengths of
time depending on the size of the can
and whats inside it.
Low temperatures
Food can either be frozen or chilled
to stop micro-organisms from re-
producing. Both have to be done
quickly to make sure the food isnt
damaged or spoiled. Frozen and
chilled foods must be kept at low
temperatures.
Drying
Drying food, or dehydration, takes out
the moisture that feeds spoilage
bacteria, so food like fish, meat,
vegetables and fruit can be kept for
long periods.
(Paragraph 4)
Smoking food adds flavour as well as
preserving it. Cheese, fish, chicken,
sausages and bacon are often smoked.
Chemical preservation
Chemicals can preserve food by makingit difficult for micro-organisms to grow
there. Salting, pickling, curing and
preserving with sugar are examples of
chemical preservation. Some herbs
and spices can also help to preserve
food. Artificial chemicals, such as
sorbic acid, sodium benzoate and
sulphur dioxide are found in many
foods today. Artificial chemicals are
given an E number.
Controlled packaging
Many micro-organisms need oxygen to
live and grow, so controlled packaging
removes oxygen. Vacuum packaging
removes oxygen so that they cant
grow. Sous-vide packaging combines
vacuum packaging with pasteurising
and chilling. Gases can also be used to
remove oxygen. When they are used
food labels must say Packed in a
protective atmosphere.
Irradiation
This is most useful for grains and
spices. It kills insects as well as micro-
organisms by exposing food to a form
of radiation.
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General rules for food storage
Store food immediately after you have checked the delivery.
Always deal with high risk, frozen and perishable foods before dryand canned goods.
Keep high risk and perishable foods out of the temperature dangerzone.
Always read the storage instructions on the label or box. Place
foods in the correct storage areas. You must protect food fromcontamination.
Never store food on the floor, always use shelves or pallets.
Use clean, dry containers and wrappers if food needs to be dividedinto smaller quantities or re-wrapped.
Stack shelves carefully without overloading them and leave enoughspace between goods for air to circulate freely.
Keep storage areas clean and dry; clear up any spills immediately.
Rotate stock. Never use food that has just arrived when you havestock on the shelves that should be used first.
Tell your manager about any signs of pests.
Separate any food that could be spoilt or has gone past its datemark to ensure that it is not eaten and tell your manager. He
or she will tell you what to do once the food has been checked.Unacceptable food should be returned to the supplier or destroyed.
Always store cleaning chemicals and materials in separate, clearlylabelled areas.
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Food storage
MEMO
To: All staff From: J.M. Alley, Head Office
Re: Upcoming Health Officer Inspection
As you know, acting on complaints made by two customers, an inspection of your
premises is to be carried out by an Environmental Health Officer on Monday. A head
office employee came to inspect your premises in advance, and made the following
observations:
Food workers were seen to be throwing a delivery of potatoes and other vegetables
into the storage area. Handle everything with care: rough handling can accelerate
spoilage.
Several items in the freezer were found to be poorly wrapped or not wrapped at all.Freezer burn is caused by dehydration damage when food is frozen without proper
wrapping and moisture evaporates.
Inappropriate storage in the fridge may allow raw meat to drip onto cooked food.
It is essential to follow company guidelines in this regard.
Rubbish appears to be being stored for too long. This will cause an infestation of flies.
If this continues, the premises could face closure by the Environmental Health
Department.
I recommend all staff are retrained in food hygiene as soon as possible, and the
above problems are rectified immediately.
Please ensure these recommendations are carried out with immediate effect under
Mrs Smythes supervision. No food is to be sold to the public without her
written approval.
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Hygiene habits
Hand hygiene
Wash your hands frequently throughout the
day, especially when you begin work, whenever
you have handled food, after going to the toilet
or outside, and after smoking. Never test food
with your finger, always use a clean spoon.
Dont wear nail varnish it could flake off into
food or jewellery, which could trap bits of
food and cause cross-contamination.
Cover cuts, scratches and spots with awaterproof plaster to prevent spreading
bacteria to food and to protect the wound or
spot. Waterproof plasters should be brightly
coloured they are usually blue so that they
can be easily seen if they come off. Some
plasters contain a thin metal strip so that they
can be automatically identified by a metal
detector on production lines. If a plaster does
fall into food, tell your employer immediately.
Ifyou have a weeping spot or boil, you must
report this to your employer before you start
work. People are the main source of
Staphylococcus aureus food poisoning
bacteria, which can spread from infected spots
or boils
How to wash hands thoroughly:
1. Rinse any bits of food or dust off your hands.
2. Use comfortably hot, running water.
3. Use one squirt of soap from the dispenser.
4. Rub soap all around, including between your fingers.
5. Scrub nails with a nailbrush, especially if you have been to the toilet or have been
handling raw food.
6. Rinse the nailbrush off carefully.
7. Rinse hands thoroughly, back and front.
8. Dry hands carefully on paper towels.
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Washing up
Read the information on this page, then answer the
multiple choice questions on the learner page.
Washing up
Dishwashers provide an effective way to clean and disinfect items
used in the preparation of food. Rinse cycles run at 82C to
89C. Always follow manufacturers instructions, making sure
that the machine is stacked without blocking the cleaning jets
and is filled with the right amount of correct chemicals.
Washing by hand
Many food activities involve washing some items by hand.
Wherever possible, use two sinks side by side.
Wear rubber gloves to protect your hands from hot water and
chemicals.
Remove particles of food scrape and rinse if necessary.
Wash the items, ideally in the first sink, with hot water(at about 55C) and detergent, using a cloth or a brush.
Replace the water if it becomes cool or greasy.
Rinse in very hot water at 82C is ideal using a second
sink if possible. Leave items to soak for 30 seconds. If possible,
use a purpose designed basket to lower and lift items out of
the water.
Dry the items, preferably by leaving them to air dry, in a
clean, dry area safe from contamination.
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Legal news
Fast food restaurant ignored
20 warnings
The owner of a fast food restaurant in
Huntingdon who failed to improve standards
despite 20 visits from Environmental Health
Officers over 18 months has been banned
from running a food business for six months.
The proprietor was also fined 10,000 and
ordered to pay 3,000 costs after Huntingdon
District Council prosecuted him for 11
breaches of food safety rules. The offences
included lack of cleanliness of the premises
and food preparation equipment, structural
defects, and poor storage and removal of
refuse.
National supermarket sells out
of date food
A national supermarket store has been fined2,000 and ordered to pay 8,500 costs after
pleading guilty to selling a mouldy carrot
cake that was three weeks past its best before
date. Only months previously the same store
was given a formal caution after a 40mm long
bolt was discovered in a loaf of bread.
Restaurant closed down for rat
infestationA Chinese restaurant has been closed down
for 10 days and the owner fined 2,000 for
failing to deal with a rat infestation. The
owner was aware of the problem for a month
before Environmental Health Officers visited,
she had attempted to tackle the rat infestation
herself but had failed to make an impact.
Rat droppings were found in the food
preparation, storage and serving areas.
Public house fined for dirty
kitchen
The landlord of a pub in County Durham
has been fined 1,200 and ordered to pay
800 in costs after Environmental Health
Officers found a build-up of dirt in the
kitchen and on equipment. Bloodstains from
raw meat were found inside the pubs fridge
that was also used to store cooked foods. The
landlord was prosecuted for breaches of the
temperature control regulations and general
food hygiene regulations.
Local butchers shopprosecuted for opening
without meat products
approval
North East Derbyshire District Council have
prosecuted a local butchers shop for five
offences including operating a meat products
plant without approval and a number of
Food Safety (General Food Hygiene)
Regulations breaches. The owner was fined1000 for each of the five offences and
ordered to pay costs of 846.
Meat products approval is required in certain
cases where businesses supply meat to people
other than the final consumer.
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Hazard analysis
Example Hazard Analysis Flowchart for a retailing operation
Steps Hazard Control
Purchase anddelivery
Harmful bacteria present inready to eat foods.
Physical and/or chemicalcontamination of incoming
foods.
Use reputable suppliers. Specify delivery
temperatures.
Chilled storage Growth of harmful bacteria. Cross contamination.
Store high risk foodsbelow 5C.
Cover and separate raw andready to eat foods.
Reheating of
foods e.g. pies,pasties*
Survival of harmful bacteria. Reheat to a centre
temperature of 75C orabove.
Hot display/service/sale*
Bacterial, chemical, physicalcontamination.
Good personal hygiene. Minimise handling of food
through use of gloves, tongsetc.
Disinfection of equipment
and utensils e.g. slicers,boards.
Hold foods above 63C.
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Principles of good design and use offood premises
Information leaflet #2612
Call free phone number 085555555 for more information
Principles of good designand use of food premises
Employers and staff of food-relatedpremises should follow these principles:
The design of food premises should helpstaff to prevent contamination and tocontrol food temperatures. Check: Do thepremises you work in allow raw and cookedfood as well as clean and dirty tasks to bekept apart?
It is imperative that the design of foodpremises prevents pest infestation!
The best materials for the building andfurnishings are long lasting, waterproof,
smooth and easy to clean. Food equipment and utensils must also be
long lasting, waterproof, smooth, resistantto damage and easy to clean. Check: Arethe equipment and furnishings placed insuch a way as to make thorough cleaningeasy?
There should be a well-planned route forfood through the premises.
Food handlers must plan their work so thatthey make the fewest number of journeysaround the food area as possible.
Have you followed all health and safetyprocedures and food hygiene regulations?Make sure by asking your local EnvironmentalHealth Officer for advice.
FOODHYGIENEAGENCY
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abdominal in the region of the abdomen or belly
accelerate speed upadequate suitable, good enough
allergy an abnormal response of the bodys
immune system to a normally harmless food
approximately about that many, could be a bit
more or a bit less
artificial not from nature, man-made
assess find out about and make a decision about
bacteria very small, single-cell living thing which
can multiply very quickly
chemical a substance that can change other
substances
chemical preservation treating food with natural or
artificial chemicals to keep it safe
circulate let air move freely around something
condensation steam turning to droplets that can
settle over everything in the area
conditions illnesses with particular signs or
symptoms
contaminate make something infected with
bacteria
contaminated food that is contaminated has come
into contact with something else that could makewhoever eats it ill
contamination when food has come into contact
with something else that could make whoever
eats it ill
corrosive a chemical with the power to dissolve or
eat away human skin, metal and other substances
control a measure that can be used to remove a
hazard completely or reduce it to a safe level.
Typical control measures include time and
temperature targets, cleaning food contact
surfaces and visual inspection
critical control points steps at which it is essential
that hazards are removed or reduced to a safe
level in order to ensure that food is safe to eat
curing mixing salt or salted water with food to help
prevent bacteria growing
day dots colour-coded dots on foods showing the
last day they can safely be eaten
defecating passing waste from the body
degrees Celsius the unit of measurement for
temperature
dehydration taking any moisture out of fooddesign premises decide where things should go in
a food shop or other outlet
detergent chemical mix that cleans dirt away; soap
diarrhoea very loose stools when you go to the
toiletdiscard throw away
disinfect kill bacteria
disinfectant chemical mix that kills germs
dysentery a dangerous disease that causes severe
diarrhoea
effective something that works well
enforcement authority people employed by the
government to make sure laws are obeyed
entitled to expect should expect to have
equip premises put equipment into a food shop or
outletevaporate water coming out of the food and going
into the air
exempt not included in the usual rules
expired ended, finished, gone past
expose allow to come into contact with
facilities equipment and materials required for a
particular purpose
flammable likely to catch fire
flexibility a bit of leeway; a little bit more or less is
acceptable
flow chart chart or diagram showing a complexactivity or process
food intolerance an unpleasant reaction to food
that isnt related to the immune system the
bodys response system to germs and disease
food poisoning illness caused by bacteria in food,
ranging from slight stomach upset to death
food-borne illness an illness caused by eating food
frequently often
hazard a physical, chemical or biological agent
present in food which has the potential to cause
harm, injury or deathhazard analysis collecting and making decisions
about information on things that could be
dangerous
highly perishable foods that do not stay fresh for
very long; foods without preservatives
hospitalisation taken into hospital
human consumption (fit for) that can be (safely)
eaten or drunk (consumed) by people
hygienically in a way that is clean and doesnt pass
germs on
illustration a picture in a book or article whichexplains something or adds information
imperative absolutely necessary; critically
important
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inappropriate incorrect; not suitable
incubation period the time it usually takes from
consuming food to the first symptoms of
poisoning
infestation large numbers of pests
inspection looking at carefully, to make suresomething is being done properly
irradiation to treat food with radiation to stop
bacteria from reproducing
irritant something likely to cause reddening,
swelling, itching, burning, or blistering
logical sequence steps that have to come in a
particular order to make sense
low immunity a weak response to germs or disease
micro-organisms tiny living things, like bacteria,
fungi, yeasts, moulds, viruses and parasitesmisleading pretending to be something else
mite a very tiny creature of the spider family
moisture dampness
monitor keep checking
mould a very small type of fungus which grows on
food
nausea a feeling of sickness
neglected not thought about enough, not
considered or not done
observation something you have seen for yourself
operate premises run a shop or other outlet thatprepares food
organism a very small cell or form of life
oxygen an important gas in the air that we breathe
paragraph two or more sentences about a
particular topic
paralysis being unable to move at all
parasites animals or plants that live in or on other
animals or plants
particles small bits
pasteurising heating food to a moderate
temperature to kill some but not all micro-
organisms
pathogenic bacteria small organism able to cause
disease
per cent (%) a type of fraction where the value is
given as a measure out of every 100. For
example, 25% means 25 out of 100 or 25/100.
perishable foods that can spoil or go bad quickly
physical something that you can see and touch
pickling mixing vinegar with food to help prevent
bacteria growing
poison something that can harm or kill a livingthing
poisonous description of a substance that can harm
or kill a living thing
premises buildings in which work is carried out.
Food premises include factories, shops,
restaurants, market stalls, delivery vehicles, ships,
trains and aeroplanes anywhere food is handled.
prevent contamination stop anything getting into
food that shouldnt be thereprinciples important ideas about how something
must be done
prosecuted taken to court to be judged
publisher company that prints and distributes texts
or designs and updates websites
purpose designed built specially for a reason
radiation a form of energy from heat or light that
you cant see
rectified put right
refrigerated stored or displayed in a fridge
regulations rules made to control thingsrelevant related to or important to something;
related to what you are talking about
reproduce make a new generation
requirements what is needed
responsibility something for which you are
responsible, are in charge of or have to do
rotate change around, so that the oldest food is
used first
salting mixing salt or salted water with food to help
prevent bacteria growing
sanitizer a mix of detergent and disinfectantsatisfactory good enough
shelf life the length of time that a food item is safe
to eat
similar symptoms signs of illness that are the same
as the signs of food poisoning
smoked food food treated with smoke from oak or
ash wood, which helps to slow down bacterial
growth
sodium benzoate a chemical used to preserve
prawns, margarine, soft drinks, barbecue sauce,
orange squash and other foodssorbic acid a chemical used to preserve yoghurts,
sweets, soft drinks, processed cheese and other
foods
sources beginnings, where something comes from
sources of ignition sparks, open flame, etc. which
could set something on fire
sous-vide a method of preserving food that
combines pasteurising, chilling and vacuum
packaging
spoilage bacteria small organisms able to spoil
food
spores the protective form of some bacteria
sterilisation the process of making something
completely clean and free from bacteria
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stock rotation making sure that the oldest stock is
used first
sulphur dioxide a chemical used to preserve dried
fruits and vegetables, fruit juices and syrups, beer,
wine, cider, sausage meat and other foods
technical language language related to science and
technology, or about a particular subject; words
which are not widely used
temperature gauge tool used to measure
temperature
toxin poison, produced by some bacteria and some
moulds
untreated (e.g. milk) food that hasnt had
anything done to it to stop bacteria from growing
vacuum packaging food packages with all air
removed, to help prevent bacteria growingventilated air is able to move freely around
ventilation letting fresh air into a space and stale air
out
vomiting being sick, throwing up
weevil a little beetle which eats grains and cereals
Weils disease an illness which can be fatal caused
by rats urine in water
with immediate effect straight away
workflow the route that food, people and
equipment follow through all the stages of
preparing food, from delivery to sale or service
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