Air temperature measuring devices must be located in the warmest part of

Air temperature measuring devices must be located in

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• Air temperature measuring devices must be located in the warmest part of refrigeration units, and the coldest part of hot-holding units. 26\30 CH 6 Food and color additives: Never use more additives than allowed by law Never use additives to alter the appearance of food Don't sell produce treated with sulfites before it was received in operation Never add sulfites to produce that will be eaten raw (sulfites: used as an additive to maintain food colour, shelf-life and prevent the growth of fungi or bacteria. Sulphites are also used in food packaging like cellophane) Food not presented honestly must be thrown out General prep practices: Food that has become unsafe must be thrown out unless it can be safely reconditioned. All food—especially ready-to-eat food—must be thrown out if: handled by staff who have been restricted or excluded from the operation due to illness - contaminated by bodily fluids - has exceeded time and temp requirements • Sometimes food can be restored to a safe condition. This is called reconditioning. For example, a hot food that has not been held at the correct temperature may be reheated if it has not been in the temperature danger zone for more than two hours. Thawing: • When frozen food is thawed and exposed to the temperature danger zone, pathogens in the food will begin to grow. To reduce this growth, NEVER thaw food at room temperature. • When thawing food under running water, the flow of the water must be strong enough to wash loose food bits into the drain. Always use a clean and sanitized food-prep sink when thawing food this way. NEVER let the temperature of the food go above 41°F (5°C) for longer than four hours. This includes the time it takes to thaw the food plus the time it takes to prep or cool it. Thewed using microwave: must be cooked using conventional methods immediately after thawing.
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ROP Fish Because of concerns about the potential for botulism, frozen fish in ROP packaging has special handling practices. If product must remain frozen until use then remove fish from packaging: before thawing under refrigeration Before or immediately after thawing under running water Produce: Wash produce thoroughly under running water. This is especially important before cutting, cooking, or combining it with other ingredients. The water should be a little warmer than the produce • Pay special attention to leafy greens such as lettuce and spinach. Remove the outer leaves, and pull the lettuce or spinach completely apart and rinse thoroughly. • Certain chemicals may be used to wash fruits and vegetables. Also, produce can be treated by washing it in water containing ozone. This treatment helps control pathogens. Produce cant touch counters with raw meat seafood or poultry WHEN SOAKING OR STORING PRODUCE IN STANDING WATER OR ICE-WATER SLURY DO NOT MIX DIFFERENT ITEMS OR MULTIPLE BATCHES OF SAME ITEM Refrigerate and hold cut melons, cut tomatoes, and cut leafy greens at 41ºF (5ºC) or lower. They are TCS food. Many operations hold other fresh-cut produce at this
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  • Fall '19
  • Drinking water, Tap water

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