It's about time…and temperature

Bean, Russell L.
September 2006
FoodService Director;9/15/2006, Vol. 19 Issue 9, Special section p15
Trade Publication
The article focuses on food safety programs in the food service industry. A restaurant food safety program, avoiding time-temperature abuse along the supply chain is critical. It features several equipment, labeling systems and temperature-measurement technology that ensure food safety including combi ovens & blast chillers. The National Restaurant Association Education Foundation has been in the forefront in developing food safety education and certification programs for the industry.


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