GUIDANCE DOCUMENT FOR FACILITIES THAT REQUIRE A …
GUIDANCE DOCUMENT FOR FACILITIES THAT REQUIRE A VARIANCE FOR ACIDIFIED RICE PREPARATION
|Establishment Name: |License No.: |
|Address: |Date: |
|City/Zip Code: |Inspection Time: |
| |Ensuring Parasite Destruction |
| |Written agreement or statement obtained from supplier(s) stipulating that the fish supplied are frozen to a certain temperature |
| |and for a certain length of time |
| |Current copies of letter(s) of “parasite destruction” are kept on file |
| |Freezing Requirements |
| |Frozen and stored at a temperature of minus four degrees Fahrenheit (minus twenty degrees Celsius) or below for one hundred and |
| |sixty eight hours (seven days) in a freezer |
| |Frozen at minus thirty one degrees Fahrenheit (minus thirty five degrees Celsius) or below until solid and stored at minus thirty|
| |one degrees Fahrenheit (minus thirty five degrees Celsius) for fifteen hours |
| |Frozen at minus thirty one degrees Fahrenheit (minus thirty five degrees Celsius) or below until solid and stored at minus four |
| |degrees Fahrenheit (minus twenty degrees Celsius) or below for a minimum of twenty four hours |
| |Acidified Rice Recipe (please fill in the blanks) |
| |Amount of Water: |
| |Amount of Rice: |
| |Amount of Vinegar: |
| |Amount of Salts: |
| |Amount of Sugars: |
| |Amount of Other Ingredients: |
| |Temperature of Cooked Rice: |
| |Determining the pH of the Cooked, Acidified Rice |
| |Vinegar solution is added to the rice within thirty minutes of cooking |
| |pH test is conducted within thirty minutes after acidification of the cooked rice |
| |pH meter or Ph paper is used to measure the pH of acidified rice |
| |Targeted pH of 4.1 and an equilibrium of 4.6 |
| |Each time pH of acidified rice is conducted, the pH is recorded on the pH log |
| |Completed pH logs are kept on file for at least 90 days |
| |Standard Sanitary Operating Procedures |
| |Single use gloves are used to prevent bare hand contact with ready to eat foods |
| |Cleaning and sanitizing procedures are in place for food contact surfaces |
| |Written procedures for cleaning and sanitizing are kept on file |
| |Routine Maintenance of Equipment is conducted |
| |Copies of maintenance receipts are kept on file |
| |Employees preparing acidified rice are familiar with the training program |
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