ServSafe Coursebook

ServSafe Coursebook

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From the time food enters a kitchen to the time it is served to a customer, a restau-rant or foodservice operation is responsible for purchasing, receiving, storing, pre-paring, handling, and serving food in a safe manner. By paying close attention to the proper procedures for food storage and preparation, a restaurateur can ensure that his/her customers are served food that will not make them sick.Provide clearly written procedures for cleaning. ... Always follow manufacturera#39;s instructions when cleaning equipment. ... Exhibit 11 i Sample Cleaning Schedule for a Food-Preparation Area Item What When Use Who Floors Wipe up spillsanbsp;...

Title:ServSafe Coursebook
Author:National Restaurant Association Educational Foundation
Publisher:Wiley - 2002-03-08


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