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Question: Food Hygiene Obsevation (Indoor vendors)
Take observation (Pictures shown below) notes on the following aspects of how the product is stored, which will be discussed in your report:
Protection from contaminationTemperature control (e.g. is it in a cooler case etc.)Food labelling, packaging, and/or visible spoilageCleanliness and sanitation of storage environment and utensilsProvide a short written summary (approximately 250-350 words) for each vendors of food below
Raw MeatDeli MeatFish/SeafoodObservation notes, including your interpretation of the observation criteria described above. You should comment on well-controlled aspects and any possible concerns or risks identified (if any), including why these are considered safe or unsafe practices.
Each section should end with a one to three-sentence summary of key recommendations or follow-up actions that vendors could take to improve food hygiene and safety.
Include supported Citation (APA), if any.
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