Safe food transporters

Reill, Howard
April 1998
FoodService Director;04/15/98, Vol. 11 Issue 4, p178
Trade Publication
Reports that hot foods should be transported at 140 degrees farenheit, and cold foods at 40 degrees F. Views that if temperatures are compromised the potential for foodborne illness grows; What is the major mistake of placing food in a holding cabinet which is not up to temperature; Details on how to load a holding cabinet. INSET: When food moves: Temp.-control `is a critical factor'.


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