餐饮服务品安全管理.ppt

* * Now look at how those products are prepared. Pay close attention to the foodhandlers - are their hands clean, are their clothes clean? Observe the foodhandlers. Are they following the facility’s policies? Are they handling the food in a safe and responsible way? Follow the food as it goes through the preparation process. Take temperatures and note exactly how long hazardous food items are in the danger zone before they are served to customers. Chicken salad may actually be in the danger zone for 6 - 8 hours during preparation when you add the time it takes the chicken to