CIS 1140 - CHAPTER 6 - PHYSICAL NETWORK.ppt
Objectives: Pick materials and equipment that are safe for use in foodservice operations Install and maintain equipment Avoid food safety hazards caused.
Chapter 10 Sanitary Facilities and Equipment. A well-designed kitchen will address: Workflow It must keep food out of the temperature danger zone as.
Safe Facilities and Pest Management
OVERHEAD ALLIANCE Lecture Material Objective: This lecture material can be used to increase awareness of the overhead material handling industry and its.
OVERHEAD ALLIANCE Lecture Material
Chapter 11 Safe Facilities and Equipment. Objectives: Pick materials and equipment that are safe for use in foodservice operations Know the requirements.
