Proper Receiving and Storage Temperatures are Key to Food Quality and Safety
When it comes to operating a restaurant or any commercial foodservice kitchen, owners and managers understand the responsibilities and challenges in proper food handling.
When it comes to operating a restaurant or any commercial foodservice kitchen, owners and managers understand the responsibilities and challenges in proper food handling.
The temperature really is the key ingredient. Temperature is the single most important factor in anyone’s dining experience. In busy foodservice establishments, the temperature is subconsciously the number one thing on everyone’s mind.
In dealing with people and food the variables are ever-changing, but what any operator, server or most importantly the client will tell you, is that all your hard work and planning boils down to one thing: Keep Hot Food Hot and Cold Food Cold!