Food Safety Resources

Title: HACCP models for quality control of entree production in foodservice systems

Author: Bobeng, B.J., & David, B.D.

Country: USA

Date Recorded: 11/20/2003

Focus Areas:
Foodservice

Language: English
Format: Journal

(Not available online)

Food Safety Tip of the Day

Be cool, chill out

Chill out refrigerator

Proper cold storage is essential to preventing potential illness-causing bacteria from growing. Cold foods should be kept at 40° F during transporting, storage, and serving. Cooked foods must be cooled to 40° F within 4 hours for safe storage. Use of a thermometer to check refrigerator and food temperatures is a must for monitoring cold foods.

Source: National Restaurant Association Educational Foundation

Resources:

Foodborne Pathogen of the Day

ServSafe® Training Events

Self-guided training for managers and supervisors