14:53 Feb 20, 2007 |
English language (monolingual) [PRO] Tech/Engineering - Food & Drink / food safety | |||||||
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| Selected response from: William [Bill] Gray Norway Local time: 01:21 | ||||||
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SUMMARY OF ALL EXPLANATIONS PROVIDED | ||||
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4 | the way products should look while processed/handled |
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3 | how it looks in continuing practice |
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how it looks in continuing practice Explanation: I think what it means for you here is that it's not enough to look correct (by the regulations, I presume) only in certain "special presentation" situations, but at all times during food delivery, preparation, cooking, serving (and even the waste handling afterwards). |
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the way products should look while processed/handled Explanation: - -------------------------------------------------- Note added at 11 mins (2007-02-20 15:05:38 GMT) -------------------------------------------------- This is not about food products but shows how the phrase is understood in general: Choosing which system to use was derived from three main points. • Operational appearance • Complexity of installation and maintenance • Cost Operational appearance is basically how it would look in operation. Semaphore or lighted signals are available in almost any system but allows the most visually appealing aspect of signaling to visitors and crews. http://www.webdoms.com/digital/Shared Documents/2006/Signal ... |
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