Chapter 10 ServSafe Sanitary Facilities and equipment.
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
Chapter 10 ServSafe
Chapter 11 Safe Facilities and Equipment. Objectives: Pick materials and equipment that are safe for use in foodservice operations Know the requirements.
