How you can reduce the risk of contaminants

Reference no: EM133239747

Assignment:

Explain how you can reduce the risk of contaminants such as e. coli, salmonella and listeria when handling and cooking with fruit and vegetables. Provide two examples.

Reference no: EM133239747

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How you can reduce the risk of contaminants : Explain how you can reduce the risk of contaminants such as e. coli, salmonella and listeria when handling and cooking with fruit and vegetables.

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