41 - 135 - TDZ, raw chicken - salmonella, flies - shigella, 110 - water temperature for hands and pots, ALERT - Deliberate contamination, 165 - Poultry temp, Immersion probe - liquids, HACCP - Nine critical control points, 212 - boiling water, 32 - freezing water,

Ledertavle

Visuell stil

Alternativer

Bytt mal

Gjenopprett automatisk lagring: ?