Ok, if i have food stored in a walk-in cooler (supposed to be 40 degrees?), whats the best way to keep the following stuff fresh for as long as possible:
Lettuce heads
Tomatoes
Eggs
Chiken (1 or 2 cases of cut up fryer type, split up as 2 birds per plastic bag , 6 bags in a case, which is in a bigger heavy plastic bag, and stored in the standard cardboard box)
bacon - 1 or 2 commercial restaurant size boxes (or case)
In case you're wondering, i'm the newly appointed "manager" of a grill, and new to the job, new to the process - and no, i have no official "food safety" training, just a bit of common sense, and have already taken the decision to throw out anything i was suspect of being "bad", ....since the last person quit and left me no clue.
2007-04-30
12:14:37
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4 answers
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asked by
Anonymous