HACCP-Based Standard Operating Procedures (SOPs)
Stir the food in a container placed in an ice water bath. Add ice as an ingredient. Separate food into smaller or thinner portions. Pre-chill ingredients and containers used for making bulk items such as salads. If State or local requirements are based on the 2001 FDA Food Code, chill cooked, hot food from: 135 ºF to 70 ºF within 2 hours. ................
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