Back to Search Start Over

To Keep Food Safe, Stay Out of the Danger Zone.

Authors :
Hernandez, Jorge
Source :
Restaurant Hospitality; Jun2000, Vol. 84 Issue 6, p104, 4p
Publication Year :
2000

Abstract

Focuses on the management of time and temperature when cooling and reheating cooked food. Growth of foodborne microorganisms; Details on the two-stage cooling process; Factors responsible for the speed of the cooling process of food; Methods to cool foods safely; How to reheat foods.

Subjects

Subjects :
FOOD handling safety measures
TEMPERATURE
COOLING of food

Details

Language :
English
ISSN :
01479989
Volume :
84
Issue :
6
Database :
Complementary Index
Journal :
Restaurant Hospitality
Publication Type :
Periodical
Accession number :
3208067

Tools

Authors Abstract Subjects Details