Author: BainbridgeGA.com

6-1B – proper hot holding temperatures 511-6-1.04(6)(f) – time/temperature control for safety; hot holding (p) …

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6-2 – proper date marking and disposition 511-6-1.04(6)(g) – ready-to-eat time/temperature control for safety food, …

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6-1D – time as a public health control: procedures and records 511-6-1.04(6)(i) – time as …

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1-2B – certified food protection manager 511-6-1.03(3)(a) – food safety manager certification (pf) Points: 4 …

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4-1A – food separated and protected 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) – packaged & unpackaged food separation, packaging, and …

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