Block · one region of the page, as the scanner read it. It may hold a whole story, part of one, several, or an advertisement; stitching blocks into articles is the next step. Text is supplied OCR.
Page 12 · column 4 of 6 · from the scan, no model involved
In simple language it means that you think about the flow of food from start (receiving the food) to finish (handling leftovers) and every step in between. All along the way there are control points that need to be considered and checked to keep your food safe. Some restaurants keep records of food as' it moves through these critical control points. This article will discuss the first two critical control points which are receiving and storage of food, with an emphasis on how the consumer can use HACCP.
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