You must first complete Module 1 – Introduction before viewing this Lesson
Please sign up for the course before starting the lesson.
Chapter Outline In this chapter you will learn about: Refrigerated Storage All potentially hazardous food must be stored at a temperature of 4°C (40°F) or less. This includes food that has been prepared and cooled to be served cold. Seafood must be stored at 3.3°C (38°F). Always remember, any ready-to-eat material should be placed above any […]
Support local, Canadian-owned businesses, with no connections to American corporations or partnerships.