Doing it right. 7/2019
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.