US FDA/CFSAN - Reducing Foodborne Illness Risk Factors in Food Service and Retail Establishments
November 30, 2006
US FDA/CFSAN
Reducing Foodborne Illness Risk Factors in Food Service and Retail Establishments
November 30, 2006
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Recommendations
- Seafood Departments
- Holding Time and Temperature
- Date mark open containers of commercially-processed, ready-to-eat, Potentially
Hazardous Foods (PHF) Time/Temperature Control For Safety Food (TCS) and ready-to-eat,
PHF/TCS prepared on site
- Maintain cold holding temperatures for PHF/TCS at 41°F or below