哈哈
我是学酒管的 学过这个
1.pests resisting
2.prevention from chemical contamination 这里应该也有提到 physical contamination吧
3.prevention of bacterial containation
4.prevention from cross-contamination between cooked and raw foods.
5.decreasing speed of bacterial growth and multiplication by maintain proper food storage temperature and time
6.stick to the roles of "first in,first out"