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  • Kathryn Longstaff

    Imagine that you are the new manager at a restaurant serving a wide variety of hot and cold foods. You investigate the receiving area to find the scene depicted on the Picture.

    1. What should happen next?
    2. Where will you store each items?
    3. Hint: bear in mind temperature control, PHFs and ready-to-eat foods, non-food items.

    Now report your answers for activity 2 on thawing

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