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A Critical Checklist For Monitoring The 2hr/4hr Rule

by Andrew Thomson on September 10, 2019

A leading cause of foodborne illness is time and temperature abuse of potentially hazardous food required to be under temperature control.
As a manager overseeing food safety do you and your food handling employees understand the food law requirements here to prevent a food safety incident? View my latest YouTube clip on this topic
https://youtu.be/n9XowzP7UO0