WebFeb 2, 2016 · It really depends on how big your food business is, the overall risk of the finished food product and any applicable customer requirements. Your product release program should include the following: A statement on what makes your food product suitable for release. This could be things like all in-process checks have been completed … WebMar 27, 2024 · Other Food Handling Guidelines. When reheating food for hot holding, all parts of the food should reach a minimum internal temperature of at least 165°F (74°C). Cool cooked food within 2 hours from 135°F to 70°F (57°C to 21°C) or within 6 hours from 135°F to 41°F (57°C to 5°C).
Inspections to Protect the Food Supply FDA
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Food Ecolab
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