Extension
Date of this Version
2005
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.
2005
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.