mcfoodsafety1 minFood Carts and Brick & Mortars - Styrofoam - Portland food carts vendors use approximately 60,000 disposable containers every month! That’s a lot of trash especially if Styrofoam....
mcfoodsafety3 minParasite Destruction for Raw Fish (OAR 3-402.11)Sushi is the most familiar form of eating raw fish, but there are others ways raw or undercooked fish is finding its way to the consumer....
mcfoodsafety2 minPros of Sourcing Local FoodsOregon is known for being home to and producing lots of amazing foods with a specialty in berries, hazelnuts, wild mushrooms, wild salmon...
mcfoodsafety1 minTemporary Events - Improper Cold HoldingThis vendor was coming to Portland from the Dalles. They have a commissary kitchen where they stored these packaged beans in the...
mcfoodsafety1 minQ & A - Prosciutto - TCS Food or Shelf Stable?Yes, typically Prosciutto (even from Italy!) requires both refrigeration at 41F or less and has a 7-day shelf life. Day one is the day it...
mcfoodsafety1 minTemporary Events - Time as control at a temporary event.This 'Shawarma' was time stamped when it was removed from temperature control. After 4 hours, any of this product left will need to be...
mcfoodsafety1 minTemporary Events - 'Capacity' Having enough of the right equipment for safe temperature control.Capacity refers to having enough equipment to keep cold food cold and hot food hot. TCS/PHF must be kept above 135F or below 41F at all...
mcfoodsafety1 minDoing it right. Casters on the Walk-in Cooler ShelvingKeeping the walk-in floors clean is daily task. Getting under the shelving usually turns out to be a monthly or quarterly chore. This...