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  1. For week three, recreate the ways food are to be stored in a refrigeration and the temperatures they should be cooked at. This can be taken from chapter 7.11 and chapter 8.11
  2. chapter 7.11:Temperatures guidelines:

    •  Do NOT overload coolers or freezers.
    •  Avoid frequent opening of the cooler.
    •  Use cold curtains in walk-in coolers and freezers.
    •  Use open shelving.
    •  Monitor food temperatures regularly.

    o Randomly sample food temperatures.

    o If the food is not at the correct temperature, throw it out.o Defrost freezers regularly.
    chapter 8.11:When prepping meat, seafood, poultry:

    •  Use clean and sanitized work areas, cutting boards, knives, and utensils.
    •  Prep raw meat, poultry, and seafood separately or at different times from fresh produce.
    •  Remove only as much food as can be prepped at one time.
    •  Return raw meat to the cooler as quickly as possible after prepping it.

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