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The top documents tagged [sliced melons]
SERVSAFE/CHAPTER 6 THE FLOW OF FOOD: PURCHASING, RECEIVING, and STORAGE
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Chapter 7 The Flow of Food: Preparation. General Preparation Practices When prepping food: Make sure workstations, cutting boards, and utensils are clean
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Objectives: Prevent cross-contamination and time-temperature abuse Thaw food correctly Cook food to a minimum internal temperature Cool and reheat food
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Equipment – Make sure workstations, cutting boards, and utensils are clean and sanitized Quantity – Only remove as much food from the cooler as you can
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Based on Florida Restaurant Association SafeStaff Food handler Certificate Program
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Objective 1.01- Outline food safety issues.. Recognize the importance of food safety Recognize the risks associated with high-risk populations Avoid
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