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What is the process called when foods are preserved with heat and then cold again before ever reaching food service establishment?
The process you're referring to is called "thermal processing" or "pasteurization," followed by "cooling." In this method, foods are heated to kill harmful bacteria and then rapidly cooled to inhibit further microbial growth. This process helps ensure food safety and extends shelf life before the products reach food service establishments.
What else can I help you with?
What is self service?
self service in food service establishment
What is the quality of the 1 hr foto service provided by this establishment?
The quality of the 1-hour photo service at this establishment is excellent.
A sentence using the word establishment?
The establishment of the city was dated to the 1400's. This establishment reserves the right to deny service to anyone.
What is a non-commercial food service establishment?
An establishment thats main goal is NOT to generate revenue
What are the advantages of silver service?
what are the advantages of silver service to an establishment?
Is a corner store a food service establishment?
some times
What particular food service establishment common in community?
G
What is prospecting and qualifying?
Prospecting is the process of identifying and reaching out to potential customers or clients for your product or service. Qualifying is the process of evaluating the identified prospects to determine if they are a good fit based on criteria such as need, budget, authority, and timeline.
What is used in food service establishments to maintain equipment?
What is used in a food service establishment to maintain equipment?
Factor consider of organizing establishment of food service?
sa amin
When was the U.S Forest Service founded?
The scene changed dramatically, however, with the 1905 establishment of the U.S. Forest Service.
What are the factor of organizing food service establishment?
One of the factors that need to be considered when organizing a food service establishment is the flow of the food. Another factor is customer flow. A third consideration is flow of dirty dishes.
