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 level of expertise of the participants and the needs of the clients.
