Receiving Criteria Temperature - ServSafe
thermometer stem or probe directly into the thickest part of the food. The center is usually the thickest part. ROP food (MAP, vacuum-packed, and sous vide food) Insert the thermometer stem or probe between two packages. If the package allows, fold it around the thermometer stem or probe. Be careful not to puncture the package. Other packaged ...
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elearning.servsafe.comReproducible for instructional use only. NOT for placement on Web sites. ©2012 National Restaurant Association Educational Foundation. All rights reserved.
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elearning.servsafe.com© 2008 National Restaurant Association Educational Foundation. All rights reserved. Excerpted from ServSafe® Essentials, Fifth Edition.
Major Bacteria that Cause Foodborne Illness - …
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