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ServSafe is a food and beverage safety training and certificate program administered by the US National Restaurant Association. The program is accredited by ANSI and a US nonprofit called the Conference for Food Protection. [ 1 ]
The danger zone is the temperature range in which food-borne bacteria can grow. Food safety agencies, such as the United States' Food Safety and Inspection Service (FSIS), define the danger zone as roughly 40 to 140 °F (4 to 60 °C).
Hazard analysis and critical control points, or HACCP (/ ˈ h æ s ʌ p / [1]), is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level.
Click View and print certificate. Use the Restaurant.com mobile app to view and show certificates The Restaurant.com app is available from the Apple app store for iOS mobile devices, and from the Google Play store for Android devices.
This page was last edited on 1 February 2024, at 13:08 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply.
A rescue dog is celebrating the ultimate Christmas gift: a forever home! Joanne Baker, from Nottinghamshire, England, jumped at the opportunity to provide Sarah — a three-year-old lurcher — a ...
FREE-B, [35] a compilation of both intentional and unintentional food contamination scenarios Food Defense Plan Builder , [ 36 ] designed to assist owners and operators of food facilities with developing personalized food defense plans
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