Channa Kitchen

Official wording

A business does not need to submit a HACCP plan for reduced oxygen packaging if foods are: 1. Labeled with date and time they were packaged, and 2. Held at 41 degrees F or less, and 3. Removed from all packaging within 48 hours of sealing.

Inspector’s notes

The stew and curry were vacuum sealed and thawing in the refrigerator without a time and date of preparation that could be used to ensure that it was used up within 48 hours of being held at 41F or less (thawing). Mark the packages and cut the bags, remove from the bags, or use within 48 hours of thawing.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.