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Foods that may be combined or mixed together must retain the date marking of the earliest prepared or first prepared ingredient.2) Refrigerated RTE potentially hazardous foods that are prepared and packed by a food processing facility and opened in a foodservice facility and held for 24 hours or longer.
The 7 Day Rule — There are more details and some exemptions to date marking, but this is the basic guideline.
Since it will grow at below 41F, the main measure to keep Listeria under control is TIME, not temperature.
If foods are mishandled, foodborne bacteria can grow and cause foodborne illness — before or after the date on the package.
Potentially harmful bacteria are destroyed in the pasteurization process.
They can’t spontaneously regenerate, so old milk stored in the fridge doesn’t present an increased risk of foodborne illness.
You can use the actual date consumed, sold, or discarded on the container, colored labels, dots, or other similar systems.
If a food has developed those characteristics, it should be obvious in a restaurant setting, do not use it for quality reasons.
The Food Code has expanded on date marking in the past few years to help control Listeria, so we will have more to come on this subject.
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