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
- Deli Departments
- Holding Time, Temperature
- Date mark ready-to-eat, Potentially Hazardous Food (PHF) Time/Temperature Control For Safety Food (TCS).
- If prepared on-site and held more than 24 hours
- If commercially processed, date mark when opened