2.  Procedure:  Cool hot foods from 135° F to 70° within 2 hours and  From 70° F to 41° F within 4 more hours  Cooling Methods :  Ice Water Bath  Shallow Pans (2-3 inches deep)  Reduce Portion Size  Frozen Stir Stick or Ice Paddle  Add Ice instead of Water  Remember  Use an accurate thermometer to measure progress  Remove lids and stir often during the cooling process  Do not stack containers while cooling  Do not put large quantities of hot food in the refrigerator, it could raise the temperature of the refrigerator.

3. Food must be date marked if it is: Prepared on-site or commercially processed & Refrigerated & Potentially hazardous & Ready-to-eat & Held for more than 24 hours Mark the food with the date by which it must be consumed or discarded. Allow 7 days if held at 41º F or below. The day the food was prepared, or the day commercial processed food was opened, counts as day one. When food is removed from the freezer, mark it with a consume-by date that is 7 days minus the length of time food was refrigerated before it was frozen. Date Marking

4.  TEMPERATURE DANGER ZONE  41°F-135°F  Time as a Control  The product must be identified to indicate the time (4 hours) past the point when the food was removed from temperature control.  The product will be cooked and served or discarded within four hours.  Written procedures must be on file and available to the regulatory authority upon request.  If you serve a highly susceptible population time as a control cannot be used.

5.  Foods must be reheated to 165°F for 15 seconds  Cannot use crock pots or steam tables for reheating!  Use stovetop or microwave  Use an accurate thermometer to check the internal temperature.  Refrigeration doesn’t kill bacteria, it just slows down it’s reproduction.

8. Cheese Mix Flour Laundry Detergent MSG Salt Rat Poison

9. Scrapeallutensils. Wash in hot water (110°F-125°F) containing a detergent until in hot water (110°F-125°F) containing a detergent until visually clean. Rinse in clean hot water to remove the soap film and remaining particles. Sanitize in cool water (75°F-100°F) for 60 seconds in a sanitizing solution. Air Dry all utensils. Chemical Sanitizer Concentrations Chlorine (Bleach): 50-100 ppm Quaternary Ammonium: 200-400 ppm Iodine: 12.5 ppm Don’t forget the test strips! Manual Dishwashing

10. Approved chemical sanitizer concentrations Chlorine: 50-100 ppm Quaternary Ammonium: 200-400 ppm Iodine: 12.5 ppm Method #1Method #2 Sanitizer Cloth Towel Cool Water Disposable Paper Towels Premixed Sanitizer Dispose of towels when finished Wet cloths must be stored in sanitizer solution when not in use. All spray bottles and white powders must be CLEARLY labeled. Sanitizer

11.  Tight Doors  Mice don’t have sphincter muscles. GROSS, that one just ran across a bag of flour!  1 Roach in daylight means a lot more roaches in the dark.  Flies regurgitate fluids to digest them. (ewwww, that fly came from the dumpster)  Inspect Deliveries  Keep the establishment free of clutter  Have a pest control plan

12.  Thermometer that reads 0°-220°F or a digital that reads up to 500°F  Sanitizer Test Strips  Your most recent inspection posted  Food Handler cards displayed or easily accessible. (yes, copies are okay)

13.  Email: bowmaj@lpha.mopublic.org  Website: www.andrewcountyhealthcomwww.andrewcountyhealthcom  Environmental  http://barfblog.foodsafety.ksu.edu/ http://barfblog.foodsafety.ksu.edu/  Interesting and up to date information on food safety and outbreaks.