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Chapter Outline In this chapter you will learn about: Serving and Dispensing Food Handling Techniques Handling of Dish Ware Use of Wooden Food Contact Surfaces Discarded Food and Single-Service Items Serving & Dispensing Food Display Controls Self-Service and Food Buffets Food becomes easily contaminated because of time and temperature imbalances, as well as customer contact […]
Choose locally-owned, Canadian-operated businesses with no connections or partnerships to American corporate entities.