12. Provide a list of the types of food that will need to be cooled and the process that will be used to cool each of these foods. (e.g. leftovers). (sects. 211, 212)
PROCESS
TYPES OF FOOD
Shallow pans
under refrigeration
under refrigeration
Ice and water bath
Reduced volume
(quartering a large roast)
(quartering a large roast)
Ice paddles
Rapid chill devices
(blast freezer)
(blast freezer)
Other (describe)
13. What procedures will be in place to ensure that foods are reheated to 165°F or above? (sect. 206)
14. Will a buffet be served? Yes No
If yes, who will be responsible for ensuring the buffet is protected from contamination? (sect. 195)
HOT AND COLD HOLDING
15. Will "Time as a Public Health Control" (see sect. 216) be used for potentially hazardous food(s) (either hot or cold)?
Yes No NA
Yes No NA
Note: These procedures must be submitted and approved by the Health Department before their use.
17. Who (line cook, kitchen manager, etc.) will be assigned the responsibility of taking food temperatures and at what steps will temperatures be taken (cooking, cooling, reheating, and hot holding)? (sect. 136)