Foodservice

A good food safety program begins at the receiving dock and continues into all food storage areas. Proper monitoring of temperatures related to delivered food products will help to insure the quality you expect and are paying for.

Whether during food prep or throughout the cooking process, protect all foods from cross-contamination and insure that cold products stay cold and cooked food reach the proper internal temperature. Minimize the time all prepared foods spend in the "Danger Zone".

Once food products are properly prepared or cooked to the correct internal temperature, maintain those food temperatures to insure all products remain safe to consume and retain the taste and texture you require. Pay close attention to potentially hazardous foods that require carefull chilling.

Whether cooling or reheating product, you must minimize the time that food spends in the "Danger Zone". Careful attention needs to be paid to insure that internal food temperatures are achieved prior to either storing prepared foods or placing them on the serving line.

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