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Time in Lieu of Temperature Procedure 2008-2025

Time in Lieu Temperature 2008-2025 Form

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[Music] when it comes to the threat of illness from food to person we have certain foods that we think of as dangerous these foods are time temperature control for safety foods such as meat products dairy products cooked vegetables tofu slice leafy greens cut tomatoes and garlic sir herbs bottled in oil must be cooled within six hours to 41 degrees or less this is to ensure that these foods do not stay in the danger zone there are two cooling stages for food the first stage is to reduce food from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours the second stage is to reduce foods from 70 degrees Fahrenheit to below 41 degrees Fahrenheit within four hours temperature should be checked with a calibrated thermometer during the two cooling stages and the use of temperature logs are recommended there are several safe and effective methods that you can use to cool foods quickly you can use long shallow pans to increase the surface area of the product cut big portions of meat

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