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
[PDF y ePub] Informacion esencial de ServSafe / Essential Information For ServSafe Descargar (libros) en pdf
libro Informacion esencial de ServSafe / Essential Information For ServSafe pdf
Informacion esencial de ServSafe / Essential Information For ServSafe pdf Nra Educational Foundation
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