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Title: Refrigerated foods and use of hazard analysis and critical control point principles
Author: Corlett, D.A., Jr.
State: IA
Country: USA
Date Recorded: 11/20/2003
Focus Areas:
Foodservice
Language: English
Format: Journal
(Not available online)
Sauce that is used to marinate raw meat, poultry, or seafood should not be used on cooked foods, unless it is boiled before applying. The raw meat, poultry, or seafood may have illness-causing bacteria present on the surface, which could contaminate the marinade. Bringing the marinade to a rolling boil will kill any pathogens that may be present.
Source: Partnership for Food Safety Education
Resources:
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