recreate the ways food are to be stored in a refrigeration and the temperatures they should be cooked at

Description

  1. For week three, recreate the ways food are to be stored in a refrigeration and the temperatures they should be cooked at. This can be taken from chapter 7.11 and chapter 8.11
  2. chapter 7.11:Temperatures guidelines:

    • ? Do NOT overload coolers or freezers.
    • ? Avoid frequent opening of the cooler.
    • ? Use cold curtains in walk-in coolers and
      freezers.
    • ? Use open shelving.
    • ? Monitor food temperatures regularly.

    o Randomly sample food temperatures.
    o If the food is not at the correct temperature, throw it out.o? Defrost freezers regularly.chapter 8.11:When prepping meat, seafood, poultry:

    • ? Use clean and sanitized work areas, cutting boards, knives, and utensils.
    • ? Prep raw meat, poultry, and seafood separately or at different times from
      fresh produce.
    • ? Remove only as much food as can be prepped at one time.
    • ? Return raw meat to the cooler as quickly as possible after prepping it.

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