Question

What is the receiving and storage process for perishables and non perishables products?

Answer 1

Perishable foods are those likely to spoil, decay or become unsafe to consume if not kept refrigerated at 40 F° (4.4 °C) or below, or frozen at 0 F° (-17.8 °C) or below. Examples of foods that must be kept refrigerated for safety include meat, poultry, fish, dairy products, and all cooked leftovers.

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