Would you and your staff be prepared for a surprise visit from the health inspector today? As wise foodservice directors know, only too well, the best strategy is to always be prepared. From storage to preparation to display to service, here is a list of 10 tips to stay prepared for a health inspection, provided by San Jamar-Chef Revival. 1.  Food must be cooled by an approved method whereby the internal product temperature is reduced from 135°F to 70°F or less within ...

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