Knowing What's in Storage

Riell, Howard
July 2006
FoodService Director;7/15/2006, Vol. 19 Issue 7, p56
Trade Publication
The article offers tips on how foodservice operators can control access to their facilities. The food storage guidelines of the Hazard Analysis and Critical Control Point (HACCP) method requires the regulation of everything from employee practices and inventory management to airflow, equipment maintenance and more. Experts agree that proper storage begins with the basics. Robert Savage of HACCP Consulting Group LLC said that operators must follow first in, first out procedures, and make sure that no food exceed their expiration dates.


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