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Secondary food technology resources

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AQA GCSE Food Prep & Nutrition  - Complete Food Safety
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AQA GCSE Food Prep & Nutrition - Complete Food Safety

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2.1.2 How cooking methods can impact on nutritional value WJEC H&C Resources
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2.1.2 How cooking methods can impact on nutritional value WJEC H&C Resources

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2.1.1 Understanding the importance of nutrition WJEC H&C Resources
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2.1.1 Understanding the importance of nutrition WJEC H&C Resources

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1.4.4 The Environmental Health Officer (EHO) WJEC H&C Resources
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1.4.4 The Environmental Health Officer (EHO) WJEC H&C Resources

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1.4.3 Preventative control measures of food-induced ill health WJEC H&C Resources
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1.4.3 Preventative control measures of food-induced ill health WJEC H&C Resources

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1.4.2 Symptoms and signs of food-induced ill health WJEC H&C Resources
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1.4.2 Symptoms and signs of food-induced ill health WJEC H&C Resources

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1.4.1 Food related causes of ill health WJEC H&C Resources
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1.4.1 Food related causes of ill health WJEC H&C Resources

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1.3.2 Food safety WJEC H&C Resources
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1.3.2 Food safety WJEC H&C Resources

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1.2.3 Hospitality and catering provision to meet specific requirements H&C WJEC Resources
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1.2.3 Hospitality and catering provision to meet specific requirements H&C WJEC Resources

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1.2.2 Customer requirements in hospitality and catering H&C WJEC Resources
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1.2.2 Customer requirements in hospitality and catering H&C WJEC Resources

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1.2.1 The operation of the front and back of house H&C WJEC Resources
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1.2.1 The operation of the front and back of house H&C WJEC Resources

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1.1.4 Contributing factors to the success of hospitality and catering provision  H&C WJEC Resources
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1.1.4 Contributing factors to the success of hospitality and catering provision H&C WJEC Resources

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