Operational Manual Section: : FOOD SAFETY |
VSP Requirement
7.3.5.2.1 : Ensure cooked potentially hazardous food is cooled from 57C (135F) to 21C (70F) within 2 hours and from 21C (70F) to 5C (41F) or less within 4 hours.
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Summary: Treat cooked rice intended for producing sushi, nigiri, and sashimi as non-potentially hazardous food.
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Summary: Treat cooked rice intended for producing sushi, nigiri, and sashimi as non-potentially hazardous food.
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Summary: Treat cooked rice intended for producing sushi, nigiri, and sashimi as non-potentially hazardous food.
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Summary: Treat cooked rice intended for producing sushi, nigiri, and sashimi as non-potentially hazardous food.
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Summary: Treat cooked rice intended for producing sushi, nigiri, and sashimi as non-potentially hazardous food.
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Summary: Treat cooked rice intended for producing sushi, nigiri, and sashimi as non-potentially hazardous food.
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Summary: Treat cooked rice intended for producing sushi, nigiri, and sashimi as non-potentially hazardous food.
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Summary: Treat cooked rice intended for producing sushi, nigiri, and sashimi as non-potentially hazardous food.
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Summary: Treat cooked rice intended for producing sushi, nigiri, and sashimi as non-potentially hazardous food.
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Summary: Treat cooked rice intended for producing sushi, nigiri, and sashimi as non-potentially hazardous food.
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Summary: Treat cooked rice intended for producing sushi, nigiri, and sashimi as non-potentially hazardous food.
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