From the time food enters a kitchen to the time it is served to a customer, a restaurant or foodservice operation is responsible for purchasing, receiving, storing, preparing, handling, and serving food in a safe manner. By paying close attention to the proper procedures for food storage and preparation, a restaurateur can ensure that his/her customers are served food that will not make them sick.
Read More
From the time food enters a kitchen to the time it is served to a customer, a restaurant or foodservice operation is responsible for purchasing, receiving, storing, preparing, handling, and serving food in a safe manner. By paying close attention to the proper procedures for food storage and preparation, a restaurateur can ensure that his/her customers are served food that will not make them sick.
Read Less
Add this copy of Informacion Esencial De Servsafe to cart. $13.60, fair condition, Sold by ThriftBooks-Atlanta rated 5.0 out of 5 stars, ships from Brownstown, MI, UNITED STATES, published 2004 by John Wiley & Sons.
Add this copy of Informacion Esencial De Servsafe to cart. $13.60, very good condition, Sold by ThriftBooks-Baltimore rated 4.0 out of 5 stars, ships from Halethorpe, MD, UNITED STATES, published 2004 by John Wiley & Sons.
