BALTIMORE -- The temperature component of the food-safety formula has been well documented as one of the key defenses in protecting fresh foods from contamination by pathogens. The practice calls for maintaining food outside of the so-called red zone, in which bacteria can multiply -- generally between 41 degrees and 140 degrees Fahrenheit. While advances in technology have made the process easier to monitor and control, current regulations are too restrictive and allowances must be made ...
REGISTER TO VIEW THIS ARTICLE - Register for a Free Account
Why Register for FREE?
Registering for content on Supermarket News will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. What are you waiting for! In addition you will also receive complimentary access to the SN salary survey data tables.
Attention Paid Print Subscribers: While you have already been granted free access to SN we ask that you register now. We promise it will only take a few minutes! Or visit your profile and add your print magazine account number and zip code.