C O O R D I N AT E

COOKING
O P E R AT I O N S

SITHKOP005
1
ELEMENTS

• Plan food production requirements.

• Organise availability of supplies for food production period.

• Coordinate kitchen operations.

• Monitor the quality of kitchen outputs.

2
ASSESSMENTS
• Assessment ONE
– Validation
(Six long-answer questions)
• Assessment TWO
– The Sous Chef Evidence Portfolio
(6Days of working as a sous chef roll in the kitchen, It will be
rostered in the classroom).

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DUE DATES

Assessment ONE Validation

20th January
Assessment TWO The Sous Chef Evidence Portfolio
17th March

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W H AT D O E S
IT MEAN TO
BE A CHEF?

5
THE MEANING CHEF

A chef is a highly trained and skilled professional cook who

is proficient in all aspects of food preparation of a particular
cuisine.

The word "chef" is derived from the term chef de cuisine,

the director or head of a kitchen.

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THE CHEF’S ROLE(1/2)

Monitor the performance of your team looking at all activities from;

• Appearance
• Hygiene
• Food safety
• Efficiency
• Team work

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THE CHEF’S ROLE(2/2)

• Chef’s have a vital role in making healthy eating an exciting reality

• Customer trends show that many people are looking for healthier
eating options
• Nutritionals information

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NUTRITIONAL INFORMATION

Many establishments have agreed to:

• Display calorie information for most food and drink they
serve
• Print calorie information on menus
• Ensure the information is clear and easily visible at the
point where people chose their food

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 PLAN FOOD
PRODUCTION
REQUIREMENT

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FOUR MAIN FOOD
PRODUCTION METHODS:
• Fresh Cook: Food is freshly prepared and used on the same day or service
period
• Bulk Cooking: Large scale production of food and menu items
• Cook chill: the process of full cooking of food, followed by rapid chilling
and storage at controlled temperatures(<4C). Can be stored for up to 5 days
• Cook freeze: similar method to cook chill except food is frozen to at least
-18C

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ORGANIZE AVAILABILITY OF SUPPLIES
FOR FOOD PRODUCTION PERIOD

• Calculate required food supplies for the food

production
• Check stores for availability and quantity of
required stocks
• Order or purchase additional stock
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QUALITY CONTROL -FOOD
SAFETY SUPERVISORS
• know how to recognize, prevent and alleviate food safety
hazards of the food business
• Has skills and knowledge in matters relating to food safety
relevant to the food business
• Give directions about matters relating to food safety to
persons who handle food in the food business

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COORDINATE KITCHEN
OPERATIONS
Supervise food production processes to ensure
food safety;
• What is food standards in Australia

http://www.foodstandards.gov.au/publications/documents/3_2_2.pdf

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TASK
Pick any dish and plot the production stages; Cheese cake

Source Receive
Store Cook
ingredients delivery

Feedback Serve Cool

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PREVENTIVE
MEASURES

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PREVENTIVE MEASURES
RECEIVING
• Hygiene of the delivery vehicles
• Appearance of food
• Integrity of package
• Check label on durability, i.e.” use by date “ or “ best before date”
• Check temperature of raw materials : chilled foods should be at 4’c or below
/frozen foods should be entirely frozen
• Store chilled/frozen foods at 4’C/ -18’C or below immediately after receiving
(e.g. within 10 minutes)

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PREVENTIVE MEASURES
STORAGE (FROZEN/CHILLED)

• Store ready to eat food away from raw food

• Cover/wrap all food
• Ensure packaging intact
• Avoid prolonged storage of food FIFO (first-in-first-out)
• Keep storage area clean and hygienic

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 PREVENTIVE MEASURES
PREPARATION

• Wash all fruit and vegetables thoroughly

• Limit the time of chilled food at room temperature (e.g. finish
the preparation within 1 hour)
• Use separate knife and cutting boards to handle ready-to –eat
foods and raw foods
• Thaw frozen foods

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PREVENTIVE MEASURES
DISPLAY
• Do not display food early
• Protect food while bringing them from kitchen to display counters
• Keep cold food cold (raw oysters, sashimi and salad - 4’C or
below)
• keep hot food hot (keep at 60’C or above)
• Display food in small portions to shorten display time (avoid
placing food at room temperature for more than 2 hours

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PREVENTIVE MEASURES
T Y P E 1 : C O O K I N G I N V O LV E D
E X A M P L E S : S T E A M E D F I S H , F R I E S M I X E D V E G E TA B L E S

Storage
Purchase Receiving (frozen/chille Preparation Cooking Display
d food)

Critical control point Preventive measures

Cooking Cook food until the core temperature of food
reaches 75”C or above
Display Please refer to type 4

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PREVENTIVE MEASURES
TY P E 2 : C O OK ING AN D HO T HO LD IN G IN VOLV ED
EX AM PL E : F R IE D RI CE

Storage
Purchase Receiving (frozen/chille Preparation Cooking Hot holding Display
d food)

Critical control point Preventive measures

Cooking Cook food until the core temperature of food reaches75°C or
above
Hot holding Keep food at 60’c or above
Display Please refer to type 4

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PREVENTIVE MEASURES
TY P E 3 : C O OK ING CO OL IN G A ND R E HE ATI NG I NV OLVE D
EX AM PL E : GR AV Y

Storage
(frozen/c Cold
Purchase Receiving Prep Cooking Cooling Reheating Display
hilled storage
food)

Critical control point Preventive measures

Cooking Cook food until the core temperature of food reaches 75°C or
above
Hot holding Keep food at 60’c or above
Display Please refer to type 4

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PREVENTIVE MEASURES
T Y P E 4 : N O C O O K I N G I N V O LV E D
EXAMPLE: SANDWICHES , TIRAMISU, OYSTERS, SALADS, CUT FRUIT

• Buy food from reliable and reputable suppliers

• Specify delivery temperature (e.g. chilled food should be
kept at 4°c or below)
• Use safe ingredients(e.g. use pasteurized egg to prepare
Tiramisu)

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 THE FOOD
PRODUCTION
PROCESS

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THE FOOD PRODUCTION
PROCESS
Preparing or
Purchasing Receiving Mise en place
Cooking

Re- Post cooking

Serving Reconstitution
thermalisation storage

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POSSIBLE HAZARDS AT
PURCHASING STAGE
• Spending too much on goods and service
• Buying poor quality goods and service
• Buying too many or too few supplies

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THE DELIVERY OF GOODS
ISSUES
• Goods not as ordered
• Good lost or stolen
• Goods contaminated
• Good deteriorating

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STORAGE OF FOOD ISSUES

• Food products deteriorating

• Food products being contaminated

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STOCK CONTROL ISSUES

• Food going “off”

• Too much or too little stock

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FOOD PREPARATION ISSUES

• Food poorly prepared

• Food contaminated
• Food going” off”
• The wrong ingredients prepared
• Poor portion control

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FOOD COOKING ISSUES

• Food over – or undercooked

• Food contaminated
• Food not cooked using appropriate ingredients
• Poor portion control

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PLATING OF FOOD
ISSUES

• Food poorly presented

• Food contamination
• Drips and spills
• The wrong choice of crockery

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SERVICE OF FOOD
ISSUES
• Wrong food going to tables
• Delays in service
• Food contamination from food and beverage service
staffs

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COOLING POTENTIALLY
HAZARDOUS FOOD
• If you cook potentially hazardous food and cool it for use later, you need to
cool the food to 5°C or colder as quickly as possible. There may be food
poisoning bacteria in the food even though it has been cooked. Faster
cooling times will limit the time that these bacteria are able to grow to
dangerous levels.
• The Standard requires food to be cooled from 60°C to 21°C in a maximum
of two hours and from 21°C to 5°C within a further maximum period of
four hours. Alternatively, to cool food over a longer time period you must
be able to show that you have a safe alternative system in place.
• An efficient way to cool foods quickly is to separate the food into small
batches and store in shallow dishes. 35
 REHEATING POTENTIALLY
HAZARDOUS FOOD
• Potentially hazardous food must be reheated rapidly to 60°C or hotter. Ideally, you
should aim to reheat food to 60°C within a maximum of 2 hours, to minimise the
amount of time that food is at temperatures that promote the growth of bacteria.
• It is recommended that previously cooked and cooled potentially hazardous food be
heated to a minimum of 70°C for at least 2 minutes. Potentially hazardous food that
has already been reheated should not be cooled and reheated a second time.
• Food handlers should undertake the nationally recognised unit Follow Workplace
Hygiene Procedures to ensure they understand their responsibilities according to
the Australia New Zealand Food Standards Code Food Safety Standard 3.2.2 ‐
Food Safety Practices and General Requirements.

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T E M P E R AT U R E
CONTROL

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TASK
Y O U N E E D T O P R O V I D E A C C U R AT E T E M P E R AT U R E C O N T R O L I N F O R M AT I O N T O
C E RT I F I C AT E I I I S T U D E N T.

• You may create a poster, phone app, letter,

leaflet, PowerPoint. You decide.

• Work in groups

• You have 50 minutes

• You will need to present your work

http://www.foodstandards.gov.au/consumer/safety/faqsafety/documents/CharityFS_Temperature_Control_July
07.pdf
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FOOD
SAFETY
BUFFETS

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ISSUES
• Preparation of large amount of food in a short time /too far in
advance
– Inadequate equipment to chill or hot hold food
– Prolonged storage of foods at room temperature
• Supply of high-risk foods
– E.g. oysters, sashimi, etc.
– Without cooking, these food items may contain harmful micro-organisms

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ISSUES
• Supply of wide variety of foods
– Display time may be longer than 4 hours
– Cross-contamination occurs (e.g. cooked foods contaminated by
uncooked foods)
• Prolonged displaying and serving of food
– Display time may be longer than 4 hours
– Growth of pathogens during display

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ISSUES
• Contamination of food by customers during display
– Customers contaminating foods when picking them
– E.g consumers using their hand to grab the food item.

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F O OD
S AFE T Y
P L ANS
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FSP

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WHY IS FOOD SAFETY PLANS
IMPORTANT?
• It prevents potential food safety problems
• It protects your customers and your reputation
• It enhances consumers confidence
• It helps lower production costs in the long run

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46
H A CC P

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 Hazard
Analysis
Critical
Control
Point

Recognized internationally as an effective food safety management system and has been
adopted world wide by many food manufacturing companies.
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CCP1 PURCHASING FOOD
CONTROL POINT
• Suppliers are HACCP accredited or inspected periodically
• Eggs are pasteurized or refrigerated
• Supplier complaints are catalogued and any suppliers who repeatedly fail to
meet IHG standards are removed from the preferred listing
• Product recalls are reviewed and retained with appropriate action taken
• Milk and dairy products are pasteurized
• There is a preferred supplier list, with reserve suppliers for each product
• Poultry must not be purchased frozen

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CCP2 RECEIVING FOOD
CONTROL POINT
• Goods received must carry a label showing the contents, weight,
product name, manufacturer/distributor company name, and batch
code
• For high risk foods, weight and temperature validation records must
be
• maintained
• Goods that are damaged or mishandled must be rejected. Storage
areas must not contain any damaged or potentially rejected goods
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 CCP3 STORING FOOD
CONTROL POINT
• Chilled foods are stored at between 0°C and 5°C and their temperatures are
• recorded twice daily
• Frozen foods are stored below -18°C and their temperatures are recorded
• twice daily
• No in-house freezing of food
• Foods that have exceed their best-before date are discarded
• High risk foods are stored beneath other foods to avoid the risk of cross contamination
• Only food grade containers are used to store foods
• Dry store temperatures do not exceed 15°C
• Chemicals are not stored near food preparation areas
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CCP4 DEFROSTING FOOD
CONTROL POINT
• Defrosting takes place under refrigeration at 5°C for less than 24 hours
• Drip trays are placed beneath defrosting foods
• Defrosted raw foods are stored apart from ready-to-eat foods

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CCP5 PREPARING FOOD
CONTROL POINT(1/2)
• A colour-coded cutting board system is in place (for example red boards may
be used for raw foods and white boards for foods prepared to be eaten without
undergoing further cooking)
• Cutting boards are made from non-porous material
• All fresh fruit and vegetables are washed with potable water
• Food surfaces are cleaned and sanitized before use, between the preparation of
successive ingredients and after use
• Refuse is stowed in impermeable receptacles
• Staff must not eat in a food preparation area
• Food safety meetings are conducted at an agreed frequency and actions
recorded in writing 53
CCP6 COOKING FOOD
CONTROL POINT
• Food is cooked to a minimum core temperature above 75ºC for at
least 2 minutes
• At least once a each week the cooking temperature of each high risk
dish is tested and recorded

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 CCP7 SERVING FOOD
CONTROL POINT(1/2)
• Self-service buffets are shielded with sneeze guarding
• Chilled food must be brought to the display area in a chilled state (at or below 5°C)
• Hot food must be brought to the display area in a hot state at or above 63 °C)
• Foods which are displayed at ambient temperature are only displayed immediately
prior to service and are discarded after 2 hours on display.
• All left over food that has been displayed at ambient temperature is discarded
• Signage is displayed on self-service buffets instructing guests to use the utensils
provided

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CCP7 SERVING FOOD
CONTROL POINT(2/2)
• The food contact surfaces of tableware and food serving equipment are not be
handled
• Unused glasses and cups are handled using only the stem or handle
• Bar and F&B staff must undergo the Essentials of Food Hygiene briefing
• During each service period the operating temperature of food display cabinets
is monitored and recorded to ensure cold display units are below 5 °C and hot
display units above 63°C
• Where food is on display, the volume of the display is controlled ensuring that
the quantity of displayed food is not excessive turns over within 30 minutes

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 THE SEVEN PRINCIPLES OF
HACCP
• Principle 1 - Conduct a Hazard Analysis

• The application of this principle involves listing the steps in the

process and identifying where significant hazards are likely to
Occur. The HACCP team will focus on hazards that can be
prevented, eliminated or controlled by the HACCP plan. A
justification for including or excluding the hazard is reported and
possible control measures are identified.

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 THE SEVEN PRINCIPLES OF
HACCP
• Principle 2 - Identify the Critical Control Points

• A critical control point (CCP) is a point, step or procedure at which

control can be applied and a food safety hazard can be prevented,
eliminated or reduced to acceptable levels. The HACCP team will
use a CCP decision tree to help identify the critical control points in
the process. A critical control point may control more that one food
safety hazard or in some cases more than one CCP is needed to
control a single hazard. The number of CCP's needed depends on
the processing steps and the control needed to assure food safety.
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 THE SEVEN PRINCIPLES OF
HACCP
• Principle 3 - Establish Critical Limits

• A critical limit (CL) is the maximum and/or minimum value to

which a biological, chemical, or physical parameter must be
controlled at a CCP to prevent, eliminate, or reduce to an acceptable
level the occurrence of a food safety hazard. The critical limit is
usually a measure such as time, temperature, water activity (Aw),
pH, weight, or some other measure that is based on scientific
literature and/or regulatory standards.

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 THE SEVEN PRINCIPLES OF
HACCP
• Principle 4- Monitor CCP

• The HACCP team will describe monitoring procedures for the

measurement of the critical limit at each critical control point.
Monitoring procedures should describe how the measurement will
be taken, when the measurement is taken, who is responsible for the
measurement and how frequently the measurement is taken during
production.

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 THE SEVEN PRINCIPLES OF
HACCP
• Principle 5 - Establish Corrective Action

• Corrective actions are the procedures that are followed when a

deviation in a critical limit occurs. The HACCP team will identify
the steps that will be taken to prevent potentially hazardous food
from entering the food chain and the steps that are needed to correct
the process. This usually includes identification of the problems and
the steps taken to assure that the problem will not occur again.

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 THE SEVEN PRINCIPLES OF
HACCP
• Principle 6 - Verification

• Those activities, other than monitoring, that determine the validity

of the HACCP plan and that the system is operating according to the
plan. The HACCP team may identify activities such as auditing of
CCP's, record review, prior shipment review, instrument calibration
and product testing as part of the verification activities.

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 THE SEVEN PRINCIPLES OF
HACCP
• Principle 7 - Recordkeeping

• A key component of the HACCP plan is recording information that

can be used to prove that the a food was produced safely. The
records also need to include information about the HACCP plan.
Record should include information on the HACCP Team, product
description, flow diagrams, the hazard analysis, the CCP's
identified, Critical Limits, Monitoring System, Corrective Actions,
Recordkeeping Procedures, and Verification Procedures.

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S TA G E S
I N V O LV E D I N
DEVELOPING A
FOOD SAFETY
PLAN

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STAGE 1 PLANNING

• Select suitable members who

• Have basic food safety knowledge
• Are familiar with the foods produced as well as
their progressing procedures
• Give them adequate authorities and resources
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STAGE 2 DRAW A FLOW
DIAGRAM
• List all process steps of the production(from
purchasing to point of service )
• Draw different flow diagrams for different
operations

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STAGE 3: DEVELOP A FOOD SAFETY PLAN

 List Hazards

 Identify preventive measures and their control limits

 Establish corrective actions

 Keep records

 Check and review

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 M O N I TO R
KITCHEN
OUTPUTS
MONITOR THE QUALITY OF KITCHEN
OUTPUTS 68
MONITORING BASICS
• Monitor kitchen work processes at all stages of preparation and cooking

• Check that items match recipes and menu descriptions

• Ensure that food items are of consistent quality and meet organizational standards

• Conduct final check on food items to meet quality requirements and

organizational standards

• Oversee and adjust kitchen work flow to maximize teamwork and efficiency

• Control the production sequence , smooth work flow and minimize delays

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70
QUALITY CONTROL TYPES
FEED-FORWARD
Feed-forward is a term describing an element or pathway within
a control system which passes a controlling signal from a source in
its external environment, often a command signal from an external
operator, to a load elsewhere in its external environment.

Chefs that use feed- forward control, take steps to find out about
problems that may arise with the quality of products and services.
They can use this information to develop and implement strategies to
prevent problems with quality.
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QUALITY CONTROL TYPES
CONCURRENT

Concurrent control takes place while an activity is in progress. It

involves the regulation of ongoing activities that are part of
transformation process to ensure that they conform to organizational
standards.

Designed to ensure that employee work activities produce the correct

results.

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QUALITY CONTROL TYPES
FEEDBACK
In feedback control, the variable being controlled is measured and compared with
a target value. This difference between the actual and desired value is called the
error.

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ORGANIZATIONAL
STANDARDS
• Customer satisfaction guarantee
• Financial requirement –Profitability
• Legal & regulatory requirement
• SOPS
• Policies

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The importance
of standards?

Customer
• Appearance Require
ment
• Temperature
• Taste
• Food safety

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Quality Controls

• Documentation
• Stock, fit for purpose Financial
Require
• Accuracy ment

• Budget

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Quality
Controls
Legal &
“Focus on occupational Regulatory
Requireme
health, safety and food nt

hygiene”

77
THANK YOU
ANY
QUESTIONS?

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