What are the different records you would maintain in a food service unit. Enumerate.
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Each day, millions of cases of product are delivered to restaurants, hospitals, universities and other food-away-from-home destinations. Moving these food products safely and efficiently from farm to fork requires an elaborate, highly coordinated series of links in a long chain of trading partners. Distributors serve as the intermediary between manufacturers and foodservice operators, procuring palletized and bulk inventory items from manufacturers, then breaking them down to case and unit quantities for foodservice operators.
While distribution may be the least talked about link in the food safety chain, the safety and quality measures taken by successful distribution centers are just as important as the Hazard Analysis and Critical Control Point (HACCP) plan at the supplier’s facility or the careful handling and preparation by the operator.
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While distribution may be the least talked about link in the food safety chain, the safety and quality measures taken by successful distribution centers are just as important as the Hazard Analysis and Critical Control Point (HACCP) plan at the supplier’s facility or the careful handling and preparation by the operator.
plzzzzzzz mark as brainiest.
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