mcfoodsafety2 minCorrecting a Repeat Priority Cooling ViolationImproper cooling of hot food by restaurants is a significant cause of foodborne illness. The Center for Disease stated that in the United...
mcfoodsafety1 minFood Carts - Materials for SurfacesQ - What types of materials are required for food trailers floor, counter, ceiling and walls? Also, what’s the proper way to transport...
mcfoodsafety1 minWhat’s wrong with this picture? September 2019These are actual photographs from different inspections in our county. Can you see what the problems are? 1. ↓ This ice is used for...
mcfoodsafety1 minDoing it right. Time as a control at a temporary event.This 'Shawarma' was time stamped when it was removed from temperature control. After 4 hours, any leftover is required to be discarded....
mcfoodsafety2 minDemonstration of Knowledge and Why it MattersThe person in charge (PIC) of a food service operation is required to be present while food is prepped and/or the facility is open for...
mcfoodsafety1 minDoing it right. Cooling in Hotel PansHere is proper cooling taken up a notch. These are 4-inch hotel pans, filled only halfway equaling two inches deep for a fairly dense...
mcfoodsafety1 minQuiz Show - TCS (temperature controlled for safety) or Shelf Stable? - Duck Confit The term 'TCS' is often used to refer to food that either requires temperature or time control for food safety and 7 day date marking. So...
mcfoodsafety1 minWhat's wrong with this picture? SpongesBelow is a photo of the expo line, server’s side. If you look closely, you will see a couple of sponges. Does this seem like a good way...
mcfoodsafety1 minTemporary Events - Proper Handwashing Set-upOn the left we have a correct hand washing set-up at a temporary restaurant. 5 gallons of warm water with a spigot that allows for...