show if food has been time-temp. abused in shipping bimetallic stemmed thermometer establish critical limits. 165 the HACCP system conduct a hazard analysis cool food from 135 to 70 within 2 hours 165 when hired & then periodically after that estab. proc. for record keeping & doc. immersion probes verify that system works become ill themselves thermocouples and thermistors 165 for 15 seconds 145 for 15 seconds cool it from 70 to41 in next 4 hours. vacuum- breaker 155 for 15 seconds determine critical control points individuals & small groups identify corrective actions establish monitoring procedures at room temp. show if food has been time-temp. abused in shipping bimetallic stemmed thermometer establish critical limits. 165 the HACCP system conduct a hazard analysis cool food from 135 to 70 within 2 hours 165 when hired & then periodically after that estab. proc. for record keeping & doc. immersion probes verify that system works become ill themselves thermocouples and thermistors 165 for 15 seconds 145 for 15 seconds cool it from 70 to41 in next 4 hours. vacuum- breaker 155 for 15 seconds determine critical control points individuals & small groups identify corrective actions establish monitoring procedures at room temp.
(Print)
show if food has been time-temp. abused in shipping
bimetallic stemmed thermometer
establish critical limits.
165
the HACCP system
conduct a hazard analysis
cool food from 135 to 70 within 2 hours
165
when hired & then periodically after that
estab. proc. for record keeping & doc.
immersion probes
verify that system works
become ill themselves
thermocouples and thermistors
165 for 15 seconds
145 for 15 seconds
cool it from 70 to41 in next 4 hours.
vacuum-breaker
155 for 15 seconds
determine critical control points
individuals & small groups
identify corrective actions
establish monitoring procedures
at room temp.
