TITLE

The Three Keys to: Warewashing systems

AUTHOR(S)
Chater, Amanda
PUB. DATE
January 2000
SOURCE
FoodService Director;01/15/2000, Vol. 13 Issue 1, p126
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
Looks at issues regarding the warewashing systems of foodservice facilities in the United States. Main causes of cross-contamination; Why it is important to control bacterial growth in the dishroom; Factors that are significant to achieve cost-effective results from warewashing systems.
ACCESSION #
2761764

 

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