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 This webinar looks at the different types of minimally processed foods commonly available on modern menus.

It considers the main food safety hazards and controls and specifically reviews the safe operation of sous-vide systems.

The supply of less than thoroughly cooked burgers is also considered

You can find the webinar under "On-demand webinars", 

• Food science and technology webinars
• Minimally Processed Foods

or click here

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