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Discuss the steps you could take to eliminate conditions

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Reference no: EM132597672

Consider the following situation: Your restaurant has a hot food self-service display that you use for wet dishes (casseroles and similar foods), hot lunches and evening meals. When food is placed in the self-service display unit, it is hot (above 60ºC). However, the unit is set to hold the food at a temperature of 45ºC to prevent the food from drying out.

a) Discuss the steps you could take to eliminate conditions for the development of microbiological contaminants.

b) Discuss what procedures you could implement that would ensure the safety of the food and include the type of documentation that would be required to be filled out?

Reference no: EM132597672

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