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- Safe food handling practices for food establishments - King County
Refrigeration prevents food from becoming a hazard by slowing the growth of most microbes Some organisms like Listeria monocytogenes are significantly slowed but not stopped by refrigeration
- Options restrictions - King County
An air conditioner is a mechanical refrigeration device used to control temperature, humidity, cleanliness, and movement of air in a confined space A heat pump is an outdoor air conditioning unit capable of either cooling or heating an indoor space
- Time as a Public Health Control for Time - cdn. kingcounty. gov
Time as a Public Health Control measure (TPHC) refers to using 4 hrs time instead of temperature to limit bacterial growth or toxin formation Written procedures, must be prepared in advance and available upon request food must be ready to be immediately served when removed from temperature control (41°F or below, or 135°F or above)
- Refrigerator Temperature Log - King County
Keep thermometers on the middle shelf, where the temperature is most stable
- Food establishment closures by area in King County
List of current food establishment closures by area in King County including reasons for closure, type of closure and reopening statuses
- Application Checklist: Sous Vide Reduced Oxygen Packaging (ROP)
Examples are final cook temperature for each different sous vide product, cooling of sous vide products to ensure time temperature table is achieved and temperature of refrigeration
- When and why Public Health closes a food establishment
Contamination of food by food workers' hands, other foods, or food preparation surfaces This is why hand washing, no bare hand contact with ready to eat foods and the washing, rinsing and sanitizing of food preparation surfaces is vitally important
- Logs for refrigerator temperature - King County, Washington
Home Public Health – Seattle King County Children's health Child care health program Nutrition and food safety Logs for refrigerator temperature
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