INSPECT DRY STORAGE AREA
ITEM
REASON
IMPORTANCE
ACTION
Determine why and how
Category 5.
Potentially hazardous food
1. Check product
items must he maintained
temperature of
long the item has been
below 45F to stop the
potentially hazardous
above 45F. If the food
growth of microorganisms
food items. The best
item has just come from
causing foodborne disease.
method is to select
the cooking process, it
several sample food
may not yet have cooled to
Holding cold food items
items and use a food
45F.
above 45F for more than
thermometer to check
four hours is a direct health
internal temperatures.
For items that have been
hazard.
above 45F for more than
NOTE: Disinfect the
four hours:
thermometer with an
alcohol swab before use.
-Record the problem on
the inspection checklist,
item 03.
-Recommend to the
manager that
veterinarians be
contacted.
QUESTION
QUESTION
QUESTION
QUESTION
Determine
Potentially hazardous
To check product tempera-
This item is
and
the
tures, select
food
rated as
food items must be kept
item has been above the
o
Category
.
items and check
tem-
below
F.
required temperature
peratures.
Foods held above the
For items that exceed
required temperature for
time and temperature
more than
hours
limits:
are a direct health
hazard.
-Record the problem on
the inspection checklist,
item
.
-Recommend contacting
the
.
Turn to page 5-4 to check your answers.
MD0182
5-3