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FOOD SOURCE 1d. HACCP plan PUBLIC HEALTH SIGNIFICANCE Retail food establishments must have a Health Department approved Hazard Analysis Critical Control Point (HACCP) plan in place when vacuum packaging or when conducting other forms of modified oxygen packaging (MAP). Foods not properly processed using MAP techniques are prone to the growth of botulism. All MAP processed foods must be held refrigerated at 41oF or less until cooking or service. Shelf life of MAP foods are not to exceed 10 days. |
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