10.2.2 Removal or reduction of microorganisms
Microorganisms can be physically removed from food, or their numbers reduced, by techniques like washing, trimming, sieving and filtration. For example, vegetables and fruit should be washed in clean water; any damaged or dirty parts of vegetables should be trimmed off with a clean knife; flour can be sieved to remove any unwanted contaminants.
10.2.1 Prevention of contamination (aseptic technique)
10.2.3 The use of high temperature