4-4. Food Preparation and Display, Continued
NOTE: Ensure that the velocity of the water is sufficient to agitate and
to float off loose food particles into the overflow. When you temper poultry in
this manner, immediately sanitize the sink surfaces, equipment, and utensils
afterward to minimize cross-contamination. When practicable, place frozen food
in a sanitized pot or other container. Allow the water to overflow into the sink.
Use the following guidelines for milk and cream dispensing:
Milk and cream
Provide milk and milk products for drinking.
Provide them to the consumer in an unopened, commercially filled package
that does not exceed a capacity of pint. Alternatively, the consumer may draw
milk and milk products for drinking from a commercially filled container.
Store this container in a mechanically refrigerated bulk milk dispenser.
Ensure that both the container and the bulk milk dispenser meet applicable
NSF standards. A bulk dispenser may not be available. In this case, the IMA
may authorize you to use commercial field containers.
Keep containers closed and maintain them at safe temperatures.
Cut milk dispenser tubes diagonally approximately 1 inch ( 1.5 centimeters)
from the cutoff valve.
Provide cream and "half and half" in individual service containers or use
protected pour-type pitchers. You also may draw the cream or the "half and
half" from a refrigerated dispenser that is designed for such service.
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