Unit 7: Receiving and Storage (Food Safety)

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Chapter Outline In this chapter you will learn about: Refrigerated Storage Storage Requirements Handling and Storage of Dishware Sources of Incoming Material Evaluation of Packaging Food Transportation, Storage, and Distribution Units Storage Procedures Packaging Spoilage Indicators Refrigerated Storage All potentially hazardous food must be stored at a temperature of 4°C (40°F) or less. This includes […]

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