Extension, Cooperative
University of Nebraska-Lincoln Extension: Historical Materials
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Date of this Version
2005
Document Type
Article
Abstract
Food preparation issues such as records, reheating, cooking temperatures, cooling, holding times and temperatures, separation and segmentation, personnel and personal contact with foods are examined.
Comments
© 2005, The Board of Regents of the University of Nebraska on behalf of the University of Nebraska–Lincoln Extension. All rights reserved.