For those who are responsible for regulating foodservice operations, documentation is everything. Quite simply, if it’s not documented, it didn’t happen. Allow me to illustrate: Your kitchen manager has cooked several trays of chicken breasts and placed them on a speed rack in the walk-in cooler to be cooled to 41°F within the proper two-hour period (from 135°F to 70°F) and within a total of six hours (135°F to 41°F or less). Two hours after ...
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