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 the online course: https://www.ciaprochef.com/restaurantsafety/

Go to lesson: https://www.ciaprochef.com/restaurantsafety/properhandling/

Downloadable Handout: Basics of Food Safety: https://www.ciaprochef.com/restaurantsafety/1.2Handout_FoodSafetyBasics.pdf/

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