Cleaning and sanitizing in a three-compartment sink (PDF) |
Cross contamination (PDF) |
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4 Correct cooling procedures (PDF) |
Correct dry storage (PDF) |
Correct frozen storage (PDF) |
Correct handwashing procedure (PDF) |
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Correct refrigerator storage (PDF) |
Temperature danger zone (PDF) |
How to take the temperature of cold food (PDF) |
How to take the temperature of hot food (PDF) |
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