Walk-In Cooler Maintenance

Regular cleaning and temperature checks of commercial refrigeration units, ensuring consistent cold holding and preventing mold or odor buildup.

The principle of keeping perishable foods out of the temperature danger zone (41°F–135°F) to inhi...

Storing perishable foods at or below 41°F to slow bacterial growth. Food handler courses emphasiz...

The process of adjusting a thermometer to ensure accurate temperature readings, typically done us...

Guidelines requiring food employees to report illnesses and follow exclusion or restriction rules...

When too many items block airflow, compromising cold holding. TXDSHS suggests spacing for consist...