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
- Check refrigeration on a frequent basis to ensure that it is working properly and holding food at 41°F or below
- Chill whole fruits before cutting or slicing
- Make sure that ice levels are adequate and checked regularly when using ice to hold cut melon