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Publix deli test-shelf life, temps, cases, foodborne illness/80 Q/A
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Publix deli test-shelf life, temps, cases, foodborne illness/80 Q/A
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Publix deli test-shelf life, temps, cases,foodborne illness/80 Q/A
shelf life of spices once opened (oregano,salt,pepper,) - -90 days(prod+ 89
days)not exceeding manufacturers date
-shelf life of deli breading - -30 days(prod + 29days)
-shelf life of protein salads(tuna/egg salad) once opened - -3 days (prod+2
days)not exceeding manufacturers date
-brined product containers(pickles, jalapenos, olives etc) - -14
days(prod+13 days)in cooler
-brine products at sub station - -1 day
-shelf life of bulk cheese - -7 days(day of opening+6 days)
-condiment sauces at sub station - -1 day
-shelf life of bulk mustard - -30 days(open day+29 days)
-precooked bacon - -7 days
-pre sliced cheese at sub station - -2 days
-pre sliced veg(lett,tom,green pep,onions) - -1 day at sub station
2 days in cooler(prod+1 day)
-sub kits - -2 days (fully dated)
-sub roll - -8 hrs
-toufayan wraps(at sub shop) - -35 days (prod+34 days)
-frozen flatbread pizza - -7 days when pulled from freezer
-sauerkraut - -3 days(opening+2 days)
-1000 island dressing - -14 days once opened
-frozen multigrain bread - -2 days when pulled from freezer
-mojo sauce, dijon mustard - -3 days in squeeze bottle
, 14 days in original container
-deli meats - -2 days(prod+1 day)
-hot wedges, sweet potato fries, onion rings, popcorn, tenders, breaded
okra, corn nuggets, boneless wings, fish - -2 hours
-hot meatballs - -3 hours
-hot food with bone including mojo/pulled pork - -4 hrs
-hot soups - -2 days (Prod+1day)
-chilled chicken tenders/popcorn - -2 days(prod+1day)
-chilled fried chicken/wings/rotisserie - -3 days(prod+2 days)
-fresh sliced deli meats(customers) - -3 days in fridge
-fresh sliced cheeses(customers) - -4days in fridge
-cold holding/fridge cases - -40 degrees F or colder
-the thermometers that are within the air curtain - -check every 4 hrs or
more often as needed to maintain 40F or lower
-hot food internal temp before going in hot case - -165 degrees F or
warmer.
maintain at 140
use probe thermometer to confirm temp check as needed
-bacteria growth occurs in hot holding case - -when temp falls below 140
degrees
-walk in cooler temp - -held at 40 degrees F or colder
check every 4 hrs
thermometer is visible on outside of cooler
-freezers - -0 degrees F or colder
prevents micro organism growth that create spoilage and foodborne illness
-freezer thermometers - -located in the airflow so temp can be checked
throughout day and every 4 hrs
-stocking cases - -fifo
check products for damages
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