To assist in cooling, slicing large portions of meat before wrapping and placing in cooler will allow for quicker cooling process. do not wrap pans too tightly to allow for air flow. Meats must cool from 135 to 70 within first 2 hours and from 135F to 41F in a total of 6 hours.
2-201.11 (A), (B), (C), and (E); Priority; Update employee health policy to include the new reportable disease of salmonella nontyphoidal as required by the passing of the new 2017 NC food code. employee health agreement forms are available on the Johnston county env health website. Cdi education.
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2-501.11; Priority Foundation; A written vomit and diarrhea plan is required by the passing of the 2017 NC food code. a template plan can be found on the Johnston county env health website that can be downloaded and printed and used to meet this requirement. cdi education.
