The Safe Flow of Food

The path food takes from purchasing and receiving through storing, preparing, cooking, holding, cooling, reheating, and serving.

From approved, reputable suppliers that get their products from approved sources.

They have been inspected and meet all applicable local, state, and federal laws.

The supplier's most recent inspection report.

So staff have time to inspect and properly store items right away, reducing time in the temperature danger zone.

41°F (5°C) or lower.