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Title: What is a Food-borne Illness?
Author: University of Arizona
State: AZ
Country: USA
Date Recorded: 07/30/2003
Focus Areas:
Meat Processing
Foodservice
Juice Processing
Farm Food Safety
Consumers
Language: English
Format: Adobe PDF
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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