|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf
Observed portioned and packaged duck confit cooling in low boy cooler. Observed commercially canned and cooked baby corn cooling in closed Ziploc bag in walk in cooler. Cooling corn was nearing 4 hour cooling limit and was holding at 47F. CDI - Duck confit was taken to walk in freezer to rapidly cool to 41F or less. PIC has been advised to allow duck to completely cool to 41F or less prior to portioning and packaging. Package of baby corn was opened and taken to walk in freezer to rapidly cool to 41F or less. PIC has been advised to spread corn on shallow sheet pan to facilitate cooling. -0.5 points-
For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |