PROPER STORAGE PRACTICES FOR FOOD AND NON-FOOD ITEMS IN RESTAURANTS: ADHERING TO HACCP PRINCIPLES
DOI:
https://doi.org/10.30890/2709-2313.2024-28-00-004Keywords:
storage of products, restaurant business, food safety, HACCP, temperature control, sanitationAbstract
This work explores effective methods for ensuring the safe and efficient storage of food and non-food items in the restaurant business. It examines key aspects such as temperature control, avoiding cross-contamination of food flows, proper packaging and lMetrics
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