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Cold holding/service.
- Source :
- A-Z of Food Safety; 2007, p62-63, 2p
- Publication Year :
- 2007
-
Abstract
- An encyclopedia entry for "cold holding/service" is presented. Cold food should be contained in shallow cold holding containers that can keep cold foods at 5°Centigrade (C) or lower when it is being held for service. A calibrated thermometer can be used to measure internal food temperatures. Covers or food shields protect cold food from contamination.
Details
- Language :
- English
- ISBNs :
- 9781854183798
- Database :
- Supplemental Index
- Journal :
- A-Z of Food Safety
- Publication Type :
- Book
- Accession number :
- 32044746