Wednesday, October 22, 2014
Foodservice
Temperature and time in a food safety system are two of the most important components in preventing food-borne illness. Proper cooking, storing, holding and monitoring of temperatures are vital in preventing bacterial growth in foods. Cooper-Atkins Corporation provides a full line of professional temperature products to assist in serving safe food.
 
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Foodservice

Receiving/Storing
 

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.

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Preparing/Cooking
 

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".

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Serving/Holding
 

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.

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Cooling/Reheating
 

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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