mcfoodsafety1 minTemporary Events - Proper Cold HoldingNow this is doing it right! These tamales have ice below them, on all sides and completely covering them. This is how you cold hold...
mcfoodsafety1 minTemporary Events - Sampling ProductsA food product promotion where only a sample (three oz or less) of a food or beverage is offered to demonstrate the characteristics of...
mcfoodsafety1 minFood Carts - Choosing the right locationWhen looking for a location to set up a mobile unit, what exactly should you consider? I have heard that some of the carts and slots in...
mcfoodsafety1 minFood Carts - Approved Materials and Surfaces What types of materials do you need for food trailers floor, counter, ceiling and walls? Also, what’s the proper way to transport cold...
mcfoodsafety1 minQ & A - Lab Testing for Shelf Stability - BBQ SauceI have a BBQ sauce I make in-house. I want to keep it on the tables. My inspector told me that until I get a lab test stating it is safe...
mcfoodsafety1 minQ & A - Pickling in-house I'm wondering about pickling and when they 7-day shelf life applies. Can you explain why I had to throw away my pickled beets? Thanks for...
mcfoodsafety1 minQ & A - Herb Infused Oils - Shelf Stable or TCS food?Q: I was wondering in it's OK to leave house-made herb oils out or do they need to be refrigerated. We are making infused oils with fresh...
mcfoodsafety1 minQ & A - Kombucha - Can we make and sell it?I am inquiring about if it is legal to make and serve Kombucha in our bar. Thanks for the question before you started the process! If all...
mcfoodsafety1 minDoing it right. Large Batch CoolingA really awesome way to cool big batches of food like a big pot of chowder, stock, or cooked sauces is using a metal pot, an ice bath and...