TITLE

Taking cooking temperatures

AUTHOR(S)
Riell, Howard
PUB. DATE
November 1998
SOURCE
FoodService Director;11/15/98, Vol. 11 Issue 11, p162
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
Cites important rules and guidelines when taking cooking temperature. Temperature training; Critical Control Temperature; Reminders about temperatures for meat, poultry and fish; Standard way of calibrating bi-metallic thermometer. INSETS: Their plusses & minuses;What about cooking instructions.
ACCESSION #
1322449

 

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