food handlers not washing their hands or utensils and incorrect temperatures of storing
___________ is (are) a collection of various intentional threats and unintentional contamination hazards
As with all sauces the biggest danger is temperature. Your stock will be well over 160 degrees when it is finished cooking, you must be able to cool it to 40 degrees with in four hours. You can do this by allowing to cool in shallow pans in the refrigerator or freezer or my using an Ice stir or wand, which are sold in most cooking stores.
hazards
hazards
hazards
hazards
hazards
All hazards
All hazards
Other fast food restaurantsLaw suitesStock market crashesFood contamination
The two most serious threats to groundwater supplies are contamination from agricultural activities (such as pesticide and fertilizer use) and contamination from industrial activities (such as leaking underground storage tanks or improper disposal of chemicals). Over-extraction of groundwater for irrigation and drinking water can also deplete aquifers and threaten long-term water availability.
Two threats to groundwater are contamination from pollutants such as chemicals, pesticides, and fertilizers leaching into the groundwater from the surface, and over-extraction of groundwater leading to depletion of water reserves. Both can have serious consequences for drinking water quality and ecosystem health.