НАЛЕЖНЕ ЗБЕРІГАННЯ ПРОДОВОЛЬЧИХ ТА НЕПРОДОВОЛЬЧИХ ТОВАРІВ У РЕСТОРАНАХ: ДОТРИМАННЯ ПРИНЦИПІВ НАССР
DOI:
https://doi.org/10.30890/2709-2313.2024-28-00-004Ключові слова:
storage of products, restaurant business, food safety, HACCP, temperature control, sanitationАнотація
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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