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Time in Lieu of Temperature Procedure 2008-2025

Time in Lieu Temperature 2008-2025 Form

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Music Food safety is critical as food flows through an operation from receiving product through proper storage to production which might include steps of thawing, preparing and cooking. Food safety is also critical after preparation, during holding of food until service, cooling of extra food and reheating food for service at a later time. An important part of food quality is controlling temperatures so that hot food is served hot and cold food is served cold. Managers need to institute standard operating procedures that guide employees in keeping food safe and maintaining food quality. Employees need to follow this guidance. Standard operating procedures include monitoring proper time and temperature of food products at each step of food flow, receiving, storing, preparing, cooking, holding serving and cooling. Checking temperatures of food and storage units should be a routine part of the employees workday. To do this various types of temperature measuring device scan be used. It is

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