Doing it right. Garlic in oil

Updated: Jun 17

When we see operators using a successful procedure or creative preventive approach we want to share it with the rest of the community. Take a look at this month’s finds.

1. This garlic oil has been prepared so it is considered shelf stable. The garlic that infused this oil has been completely removed with several runs through cheesecloth.

If garlic remains in the oil (raw or cooked), it is considered a PHF/TCS food and must be held 41F or less or 135F or greater with a 7-day shelf life.

2. Proper cooling taken up a notch. Here are 4-inch hotel pans, filled only halfway equaling 2 inches deep or a fairly dense tomato sauce. Additionally, this facility has set a timer to go off each hour until the sauce reaches 41F or less. The times and temperatures are also documented in a cooling log.

3. Now, this is a pasteurized egg! Many times I ask if pasteurized eggs are used and get a ‘Yeah, I think so.’ response. As you can see it is really easy to tell the difference. All pasteurized eggs I have come across commercially are stamped individually as seen below.

4. Several times in the last month I have found a freshly made sauce in sealed storage containers that had no heat/cooking step in the high 60s. Why? The cans of tomatoes are stored at room temperature. This facility has taken a preventative approach and stores cans of tomatoes that they need for the next batch of sauce in the walk-in cooler so they are starting the mixing process at about 38F. Now that’s some good thinking.


5. Time as a control for public health done right. Here are two separate containers of cooked and seasoned grains, properly time stamped for lunch service. One is 11:15 - 3:15 and the other one reads 11:20 - 3:20. Nice job, crew.



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