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The Fundamental Techniques of Classic Bread Baking
French Culinary Institute
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Items that do not fall into the category of dry goods are considered perishable and should be refrigerated to protect them from spoilage and contamination.
Refrigeration may be done with the use of a walk-in refrigerator, reach-in refrigerator, refrigerated showcase, refrigerated counter, or refrigerated table.
Refrigerators must be equipped with a calibrated thermometer.
Interior walls and shelves of the refrigerator should be immaculate.
Refrigerated foods should be properly labeled and wrapped or stored in a nonreactive, nonabsorbent container to avoid contamination.
Raw and cooked foods should be stored in separate areas inside the refrigerator.
Do not allow any unsanitary surface, such as the outside of a container, to touch any food.
Most perishable foods keep best at a temperature of 38°F (3°C).
Air must be able to circulate around all sides of a refrigerated item; therefore, do not overcrowd a refrigerator, and keep products off the refrigerator floor.
Keep refrigerator doors closed except when placing food into or removing food from the interior.