Unit 7: Receiving and Storage

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Chapter Outline In this chapter you will learn about: Preventing food-borne illness and spoilage with: Proper storage requirements Stock rotation Inspections Verification Storage First in, First Out (FIFO) Spoilage indicators Packaging Storage Requirements Refrigerated Storage All potentially hazardous food shall be stored at a temperature of 4°C (40°F) or less. This includes food that have …

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