WebFood business operators preparing sushi rice have a choice from 2 options. Either: Cool rice to 5°C or below within 2 hours of cooking. or. Uniformly acidifying rice to pH 4.6 or below … Webwww.eden.gov.uk 1 . Guidance on . Temperature Control in Food Premises. The Food Safety and Hygiene (England) Regs 2013, Regulation 32 and Schedule 4 set down the temperature control requirements for most food premises. The regulations have been written to comply with Regulation (EC) No 852/2004 on the hygiene of foodstuffs,
The 10 Day Rule for Shelf Life - Chilled Food Association
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Labelling Chutneys, pickles, flavoured oils and jams
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