Temperature Zones and Best Practices for Heating, Holding, Chilling and Freezing (30 min)

You cannot view this lesson as you're not logged in yet.

2 thoughts on “Temperature Zones and Best Practices for Heating, Holding, Chilling and Freezing (30 min)”

  1. When you say poultry meat, is that solely referring chicken or is it referring to other meets as well. For example Beef, Pork, Lamb etc?

    Reply
    • Hi Nicholas,

      Referring to the chilled section of the temperature chart. The temperature chart refers to poultry meat specifically. Other meats not mentioned by name fall under “Any other perishable that must be kept chilled to prevent spoilage.”

      Kind Regards,

      ASC Consultants Support

      Reply

Leave a Comment