Preventing Foodborne Disease Through Proper Cooking, Cooling and Storage

publication date: May 29, 2011
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Foodborne disease from biological contamination can happen at any time during the food preparation process. The processes of cooking, cooling and storage are particularly susceptible to contamination as preparers are required to prepare, move and store food. This paper will look at the food cooking, cooling and storing stages within a restaurant environment and address how some specific bacteria, viruses, and parasites can thrive and exist at each stage. It will also detail important steps and tools available to eliminate this threat.


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