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
- Produce Departments
- Holding, time and temperature
- Pre-chill unopened cans or jars of food products that will be served on the salad bar
- Make sure that Potentially Hazardous Food (PHF) Time/Temperature Control For Safety
(TCS) Food that are displayed on "reduced for quick sale" rack are at held at 41°F or below