Dr. Brian Nummer PhD

FOOD-SAFETY.GURU

Proposed 2019 Food Code CFP Issues

Issue 1: Cook-Chill or Sous Vide 3-502.12 (D)(2)

(f) Held in a refrigeration unit that is equipped with an electronic system that continuously monitors time and temperature and is visually examined for proper operation twice daily, with a verifiable electronic monitoring device to ensure that times and temperatures are monitored Pf

(g) If transported off-site to a satellite location of the same business entity, equipped with verifiable electronic monitoring devices to ensure that times and temperatures are monitored during transportation, Pf and

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