Food Safety is for Everyone, Module 4: Temperature Matters
07 chapter seven
Basics in food hygiene and safety
Water Efficiency Tips in Southern California
Chapter 7 The Flow of Food: Preparation. General Preparation Practices When prepping food: Make sure workstations, cutting boards, and utensils are clean.
Food Sanitation and Safety. Foodborne illness can strike anyone. People who are at a higher risk for developing foodborne illness include: BAC (foodborne.
Four methods for thawing food: 1.Thaw food in a cooler, keeping its temperature at 41°F (5°C) or lower 2.Submerge food under running water at 70°F (21°C)
Foodborne Illnesses
How to Prevent Food Borne Illness Nutrition & Food Prep II.
Chapter 9 Sustainability in the Restaurant and Foodservice Industry
SANITATION
