See the full online course at: www.ciaprochef.com/restaurant...
As soon as a restaurant operation receives food, chefs should immediately place food in refrigerated storage, freezer storage, or dry storage. This video goes over how to keep foods safe, including the proper storage of food, how to properly cool liquids and solids, and how to prevent cross-contamination.
Go to lesson: www.ciaprochef.com/restaurant...
Downloadable Handout: Basics of Food Safety: www.ciaprochef.com/restaurant...
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The Culinary Institute of America: www.ciachef.edu
The CIA at Copia: www.ciaatcopia.com
CIA Restaurant Group: www.ciarestaurantgroup.com
CIA Food Enthusiasts programs: www.ciafoodies.com
CIA ProChef: www.ciaprochef.com
Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. The CIA has locations in New York, California, Texas, and Singapore.