Description
The pocket guide is a handy resource to remind regulators of temperature requirements for cooking, reheating, and storage as well as other health standards used for reduced oxygen packaging, molluscan shellstock identification, material use limitation, use of time as a public health control, parasite destruction, safe food thawing parameters, lighting intensity, ware washing, and hand-washing.
In addition, definitions for a “food establishment”, “potentially hazardous food”, and “ready to eat food” are clarified. The pocket guide is a production of AFDO’s Retail Food Committee.
