Daniela Valentini

Daniela Valentini

Daniela Valentini
Altre idee da Daniela
Easy $10 Jewelry Display Organizers | 23 Life Hacks Every Girl Should Know | Easy Organization Ideas for Bedrooms

Easy $10 Jewelry Display Organizers | 23 Life Hacks Every Girl Should Know | Easy Organization Ideas for Bedrooms

HACCP Plan Template | HACCP Plan - PDF

HACCP Plan Template | HACCP Plan - PDF

usare-scaffali-modo-originale-8

usare-scaffali-modo-originale-8

Great tool to know how long everything in your fridge/pantry will last

Great tool to know how long everything in your fridge/pantry will last

Personal Hygiene - Horrible Habits

Personal Hygiene - Horrible Habits

Examples of different biological hazards that could happen in your food products

Examples of different biological hazards that could happen in your food products

HACCP Plan Template | PUT TOGETHER A TEAM with knowledge and expertize required for ...

HACCP Plan Template | PUT TOGETHER A TEAM with knowledge and expertize required for ...

Keep ‘Em Separated Poster | Keep foods separated during storage and preparation to avoid cross-contamination. Download this free poster and use it to teach about cross-contamination. | StateFoodSafety.com

Keep ‘Em Separated Poster | Keep foods separated during storage and preparation to avoid cross-contamination. Download this free poster and use it to teach about cross-contamination. | StateFoodSafety.com

Safety Tips - Home Food Safety

Safety Tips - Home Food Safety

Boiling kills active bacteria, but a number of survivalist species of bacteria are able to form inactive seedlike spores that can survive boiling temperatures. After food is cooked & its temperature drops below 130°, these spores germinate & begin to grow, multiply, & produce toxins. Some of these toxins are heat-stable -- even boiling will not destroy them. Excellent article by Harold McGee in New York Times. #food_safety

Boiling kills active bacteria, but a number of survivalist species of bacteria are able to form inactive seedlike spores that can survive boiling temperatures. After food is cooked & its temperature drops below 130°, these spores germinate & begin to grow, multiply, & produce toxins. Some of these toxins are heat-stable -- even boiling will not destroy them. Excellent article by Harold McGee in New York Times. #food_safety