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Title: Hazard analysis critical control point approach to food safety: Past, present, and future
Author: Bryan, F.L.
State: IA
Country: USA
Date Recorded: 11/20/2003
Focus Areas:
Foodservice
Language: English
Format: Journal
(Not available online)
There are many important steps to take to ensure your food or product is properly stored. All potentially hazardous, ready-to-eat food stored in refrigeration should be discarded if not used within seven days of preparation. All potentially hazardous, ready-to-eat food should be labeled with the date it should be sold, consumed or discarded. Discard any food that has passed its use-by date. Produce should not be washed prior to storage.
Source: National Restaurant Association Educational Foundation
Resources:
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