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Date: ___Facility:___TIME ONLY AS A PUBLIC HEALTH CONTROL PROCEDURE FOR ___1.___ is removed from mechanical refrigeration/temperature control product initially being held at less than or equal to
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How to fill out food held at 41
How to fill out food held at 41
01
Identify the food item that needs to be held at 41°F (5°C) or below.
02
Ensure your refrigerator or cooler is set to the proper temperature.
03
Place the food item in the refrigerator or cooler immediately after preparation or purchase.
04
Use a thermometer to regularly check the temperature of the food and the refrigerator.
05
Store food in shallow containers to promote quick cooling and even temperature distribution.
06
Label and date the food items to keep track of their storage duration.
Who needs food held at 41?
01
Food establishments such as restaurants and catering services.
02
Grocery stores and food retailers handling perishable items.
03
Households that store perishable food items like meat, dairy, and prepared dishes.
04
Food safety organizations and agencies monitoring food safety practices.
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What is food held at 41?
Food held at 41 degrees Fahrenheit refers to perishable food items that are stored at or below this temperature to prevent bacterial growth and ensure food safety.
Who is required to file food held at 41?
Food establishments, including restaurants and catering services, that store perishable foods at or below 41 degrees Fahrenheit are typically required to file records regarding this temperature.
How to fill out food held at 41?
To fill out records for food held at 41, establishments should include details such as the type of food, storage temperature, date and time of storage, and the name of the person responsible for monitoring the temperature.
What is the purpose of food held at 41?
The purpose of maintaining food at or below 41 degrees Fahrenheit is to minimize the risk of foodborne illness by controlling the growth of harmful bacteria in perishable food items.
What information must be reported on food held at 41?
Records must report the date, time, type of food, temperature readings, and any corrective actions taken if temperatures exceed the safe threshold.
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