hat
Sekirite manje kapab yo kòm tankou pwosè a utilisant stratégies diferan ak resous pou asire ke tout kalite manje yo kòrèkteman sere, byen pwepare, Et byen conservés pou asire ke yo pa gen danje pou konsomasyon moun. Obsève sekirite manje démarre ak achte ou akizisyon de diferan kalite manje atik ki gen bezwen pou li fini ak depo kòrèk de deux pwepare Et non retay pou sans utiliser pwochen. Pifò mezi sekirite a nan restoran yo kapab tou y' a lakay. Suivantes sont kèk egzanp.
eng
Food safety can be described as the process of utilizing different strategies and resources to ensure that all types of food are correctly stored, properly prepared, and well-preserved to ensure they are safe for human consumption. Observing food safety starts with buying or the acquisition of the different types of food items needed and ends with correct storage of both prepared and unprepared leftovers for safe future use. Most safety measures observed in restaurants can also be observed at home. Following are some examples.