HACCP for Food Service

HACCP for Food Service

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Recipe Manual aamp; Guide Barbara LaVella, Jacquelyn L. Bostic ... Service: 1. CCP Maintain temperature of finished product above 1 43AdF during entire service period. Keep covered whenever possible. ... Reheating: I . CCP Remove from refrigeration, transfer into shallow, 1-inch deep pans and icmediately plaut in preheatedanbsp;...

Title:HACCP for Food Service
Author:Barbara LaVella, Jacquelyn L. Bostic
Publisher: - 1997


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