NFS 034 Lecture Notes - Lecture 6: Pasteurization
25 Mar 2019
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Make sure workstations, cutting boards, and utensils are clean and sanitized. Only remove as much food from the cooler as you can prep in a short period of time. (this helps prevent time-temperature abuse). Return prepped food to the cooler or cook it as quickly as possible. Only use additives approved by the local regulatory authority. Never use more additives than are allowed by law. Never use additives to alter the appearance of food. Do not sell produce treated with sulfites before it was received in the operation. Do not use the following to misrepresent the appearance of food. Present food in the way it is described. Food not presented honestly must be thrown out. Corrective actions- food must be thrown out in the following situations: When it is handled by staff who have been restricted or excluded from the operation due to illness. When it is contaminated by hands or bodily fluids, such as from sneezing.
