Tag: fda-food-code

HACCP for restaurants: the 7 principles in one table, a worked HACCP plan for a chicken dish, where HACCP begins, and when a plan is legally required.

A practical guide to FDA Food Code temperature requirements, the danger zone, cold and hot holding standards, receiving inspection procedures, and FIFO rotation systems that prevent spoilage and protect your health score.

The operational systems restaurants need to prevent cross-contamination from pathogens and cross-contact from food allergens — two distinct hazards that require different prevention strategies.