1. Food Hazards and Food Poisoning 2. Personal Hygiene 3. Cleanliness and Crosscontamination
50 minutes
Afrikaans (Afrikaans), Albanian (Shqip), Bulgarian (български), Chinese – Simplified (普通话), Croatian (Hrvatski), Czech (čeština), Danish (Dansk), Dutch (Nederlands), Estonian (Eesti keel), Finnish (Suomi), French (Français), German (Deutsch), Greek (Ελληνικά), Gujarati (ગુજરાતી), Hindi (हिन्दी), Hungarian (Magyar), Italian (Italiano), Indonesian (Bahasa Indonesia), Japanese (日本語), Korean (한국어), Latvian (Latviešu), Lithuanian (Lietuvių), Macedonian (македонски), Malay (Melayu), Malayalam (മലയാളം), Nepalese (नेपाली), Norwegian (Norsk), Polish (Polski), Portuguese (Português), Punjabi (ਪੰਜਾਬੀ), Romanian (Limba), Russian (Русский), Serbian (Српски), Slovakian (Slovenčina), Slovene (Slovenščina), Spanish (Español), Swedish (Svenska), Tamil (தமிழ்), Thai (Thịy), Turkish (Türkçe), Ukrainian (Український), Vietnamese (Tiếng Việt), Welsh (Cymraeg)
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