Tracking Time and Temps

Riell, Howard
November 2006
FoodService Director;11/15/2006, Vol. 19 Issue 11, p52
Trade Publication
The article focuses on the need for food service operators to track time and temperature in their food handling to prevent food-borne diseases. Catering by Design implements log sheet system to keep employees track times and temperature of food. It presents guidelines posed by the National Restaurant Association on preparing cold and hot foods to prevent the thrive of pathogens. Operators should ensure that their facilities and equipment are ideal with their menus.


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