Keeping food safe: inspection of canned and dry items
1977
Proper inspection procedures and safe storage requirements for canned products and dry foods are highlighted. Canned goods having abnormal odor, color or texture should be promptly discarded. In general, canned products must be rejected if they have pinholes, penetrating rust and dirts, swells, springers, or flippers. Keep dried foods in a dry place that is clean, well ventilated, relatively cool and secure against insect and rodent invasion. Store only food items on pallets or shelves in the food storeroom.
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Este registro bibliográfico ha sido proporcionado por National Agricultural Library
