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Publix deli test-shelf life, temps, cases, foodborne illness/80 Q/A £8.62
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Publix deli test-shelf life, temps, cases, foodborne illness/80 Q/A

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Publix deli test-shelf life, temps, cases, foodborne illness/80 Q/A

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  • September 15, 2024
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  • 2024/2025
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Victorious23
Publix deli test-shelf life, temps, cases,
foodborne illness/80 Q/A
shelf life of spices once opened (oregano,salt,pepper,) - -90 days(prod+ 89
days)not exceeding manufacturers date

-shelf life of deli breading - -30 days(prod + 29days)

-shelf life of protein salads(tuna/egg salad) once opened - -3 days (prod+2
days)not exceeding manufacturers date

-brined product containers(pickles, jalapenos, olives etc) - -14
days(prod+13 days)in cooler

-brine products at sub station - -1 day

-shelf life of bulk cheese - -7 days(day of opening+6 days)

-condiment sauces at sub station - -1 day

-shelf life of bulk mustard - -30 days(open day+29 days)

-precooked bacon - -7 days

-pre sliced cheese at sub station - -2 days

-pre sliced veg(lett,tom,green pep,onions) - -1 day at sub station
2 days in cooler(prod+1 day)

-sub kits - -2 days (fully dated)

-sub roll - -8 hrs

-toufayan wraps(at sub shop) - -35 days (prod+34 days)

-frozen flatbread pizza - -7 days when pulled from freezer

-sauerkraut - -3 days(opening+2 days)

-1000 island dressing - -14 days once opened

-frozen multigrain bread - -2 days when pulled from freezer

-mojo sauce, dijon mustard - -3 days in squeeze bottle

, 14 days in original container

-deli meats - -2 days(prod+1 day)

-hot wedges, sweet potato fries, onion rings, popcorn, tenders, breaded
okra, corn nuggets, boneless wings, fish - -2 hours

-hot meatballs - -3 hours

-hot food with bone including mojo/pulled pork - -4 hrs

-hot soups - -2 days (Prod+1day)

-chilled chicken tenders/popcorn - -2 days(prod+1day)

-chilled fried chicken/wings/rotisserie - -3 days(prod+2 days)

-fresh sliced deli meats(customers) - -3 days in fridge

-fresh sliced cheeses(customers) - -4days in fridge

-cold holding/fridge cases - -40 degrees F or colder

-the thermometers that are within the air curtain - -check every 4 hrs or
more often as needed to maintain 40F or lower

-hot food internal temp before going in hot case - -165 degrees F or
warmer.
maintain at 140
use probe thermometer to confirm temp check as needed

-bacteria growth occurs in hot holding case - -when temp falls below 140
degrees

-walk in cooler temp - -held at 40 degrees F or colder
check every 4 hrs
thermometer is visible on outside of cooler

-freezers - -0 degrees F or colder
prevents micro organism growth that create spoilage and foodborne illness

-freezer thermometers - -located in the airflow so temp can be checked
throughout day and every 4 hrs

-stocking cases - -fifo
check products for damages

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