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How are Restaurant Food Cooling Practices Related to Estimated Food Cooling Rates?

Tuesday, August 5, 2014: 11:00 AM
Room 205-207 (Indiana Convention Center)
Donald Schaffner, Rutgers, The State University of New Jersey, New Brunswick, NJ
Audio File Recorded Presentation
Back to: Restaurant Food Safety Risks: Ill Workers, Leafy Greens Preparation Practices, Microwave Practices, Food Cooling Practices, and (Lack of) Kitchen Manager Certification
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