LESS THAN $2 DAILY: Sheriff's dept. controls costs, quality, waste with cook-chill

Bond, Marian
May 2000
FoodService Director;05/15/2000, Vol. 13 Issue 5, p54
Trade Publication
Describes how the installation of a cook-chill system helped the San Diego Sheriff's Food Service Central Production Center in California reduce costs and maintain the quality of food for inmates. Amount saved in food costs; How the department maintained the quality of food; Food supply during an emergency.


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