Food and health department,dietary sources of iodine,photo vegetables fruits - Good Point

Author: admin, 07.07.2014
If time is used as the public health control for potentially hazardous foods, each food needs be marked to indicate the time that is four hours past the point in time when the food is removed from temperature control.
A written procedure concerning time control shall be maintained in the food establishment and made available to the regulatory authority upon request.

Foods should pass quickly through the Temperature Danger Zone during the cooking, cooling, and reheating phases.

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