Advance Preparation

CHAPTER 1, FOOD SAFETY

(6) Immersing the cooking container in cold, running water with

(7) Spreading sliced or layered solid items in shallow pans, then

refrigerating.

(8) Distributing the product among several refrigerators.

(9) Using metal, stainless steel or aluminum, containers.

(Metal containers have higher rates of heat transfer than plastic or glass

containers.)

(10) Using reduced water content for recipes such as stews. After

cooking add potable ice to make up the volume of water and promote rapid

cooling.

(11) Utilizing ice-type paddles.

c. Protect advance preparation foods from contamination by the

following:

(1) Hot foods may be loosely covered, or uncovered if

protected from overhead contamination during the cooling period to

facilitate heat transfer from the surface of the food.

(2) Tightly cover food as soon as possible after the product

temperature reaches 41F.

(3) Potentially hazardous foods to be transported will be

prechilled and held during transport at an internal product temperature of

41F or below unless maintained per section 3-4.3(B).

d. "Advance Preparation" food items that are considered potentially

hazardous food may be retained for use or sale up to 72 hours from the

original time of preparation.

(1) The HACCP principals found in section 3-8 of this chapter

should be followed, but a formal HACCP plan is not normally required.

(2) A waiver may be requested, based on a written HACCP plan, from

the PMA to extend "Advance Preparation" holding time from 72 hours up to 7

days. Guidance for a HACCP plan is located in Section 3-8 of this chapter.

e. Labeling of "Advance Preparation" food is required.

(1) "Advance Preparation" food must be labeled "Advance Preparation

Food" with the date and time of original preparation

and the required discard date and time. Other methods for labeling may be

used if approved in writing by the PMA.