Food Safety and HACCP SOP: Using Time Alone as a Public Health Control to Limit Bacteria Growth
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Food Safety and HACCP SOP: Using Time Alone as a Public Health Control to Limit Bacteria Growth mobile app provides sample HACCP-based Standard Operating Procedures (SOPs) and contains the minimum elements that can assist you when developing your food safety program.
PURPOSE: To prevent foodborne illness by ensuring that time/temperature control for safety foods are not held in the temperature danger zone for more than 4 hours before being cooked or served. SCOPE: This procedure applies to school nutrition employees that handle, prepare, cook, and serve food.
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