Fishbone diagram

Honelako gehiago

Sports Medicine- demands of specific athletes

simon radford‑k egina

What you need to know about Gas Laws when going Scuba Diving By: Sahil P

Sahil Patel‑k egina

Non verbal Communication by Ulrich Sollmann

Oscar liang‑k egina

the heat energy from a Bunsern Burner flame depends on the size of the air hole

Rishi Chandarana‑k egina

CAUSES

EFFECT

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MATERIALS

Temperature

Too hot will impact food quality

Humidity affects food quality

ENVIRONMENT

Storage and cooking equipment

Poor maintenance

Poor hygiene

MACHINES

Incorrect quantity of spices

Not enough

Too much

MEASUREMENTS

Recipe

Not followed

Flawed

METHODS

Mishandling

Insufficient training on how to cook and store

Unhygienic storage

PERSONNEL

Bad burgers