Food facilities must be designed to keep food out of the temperature danger zone as much as possible.
Therefore, students will learn the importance of recording receiving and storage temperatures, food storage times, the first-in, first-out (FIFO) method, and the importance of equipment, ventilation, and facility design in preventing hazards associated with food handling.
We remind you that this workshop is adapted according to the grade/age of the participants (one workshop per individual class or per grouped classes).
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