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 6 of 6 · from the scan, no model involved
foods home from the store or restaurant. When transporting foods make the time they are in the temperature danger* zone (40 to 140 degrees F) kept, to a minimum. For example, when shopping pick up meatand other refrigerated or, frozen foods last. Take them home immediately or have*; coolers to pack them in. Th£ amount of time that foods are in the danger zone begins* after purchasing. .•l,,
Another storage tip is to check the area for proper temperature and cleanliness^ * Correct refrigerator storage is , 40 degrees F and freezer stor.-:. age is 0 degrees. Dry storage areas are acceptable at 60 to 70 degrees F. The most accu-< * rate way to check these temperatures is with a thermometer.
Also, where you sttire^. items in the refrigerator important. Store cooked foods" on top racks, raw vegetables next and raw meat and poultry on the bottom shelves in a.< container to prevent dripping, of juices onto other foods^ Following HACCP recommen-;* dations uses the “first in first. out” method for storage)-. Basically it means to date and label items so the older items , can be used first.
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