THAWING Sample Clauses

THAWING a. Thawing shall be done in compliance with Section 3-501.13 of the Food Code.
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THAWING. FOODS Use an approved thawing method: 1. In the refrigerator 2. Under cold running water in an approved food preparation sink 3. In a microwave oven followed by immediate cooking 4. As part of the cooking process HOLDING TEMPERATURES FOR POTENTIALLY HAZARDOUS FOODS Store cold foods at 41°F or below and hot foods at 135°F or above. These foods include meats, seafood, eggs, dairy products, cooked rice, cooked beans, cooked pasta, cooked vegetables, tofu, cut melon, sprouts, and garlic in oil. MINIMUM COOKING TEMPERATURES (INTERNAL) 145°F = eggs, fish, whole pieces of pork and beef 155°F = ground beef, ground pork 165°F = poultry, stuffed foods, foods reheated for hot-holding, and foods cooked in microwave RAPID COOLING OF FOODS Cool foods 135°F → 70°F within 2 hours, then 70°F → 41°F within 4 hours Complete cooling time must not exceed 6 hours. Use an approved cooling method: 1. Ice bath with frequent stirring 2. Downsize into smaller portions 3. Use shallow pans with food depth 2” or less 4. Use ice paddles 5. Rapid cooling equipment such as a blast chiller UTENSIL WASHING Environmental Health Services Division FOOD SAFETY BRANCH Visit us at: xxxx://xxxxxx.xxxxxx.xxx/san/ SANITIZER TYPE DISHWASHER (PPM) 3-COMPARTMENT SINK (PPM) IODINE 12.5 - 25 12.5 - 25 CHLORINE 50 - 200 50 - 200 QUATERNARY AMMONIA 200 200
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THAWING. PLAN AHEAD! Thawing at room temperature is unsafe, as this practice encourages the rapid growth of methods for potentially hazardous foods.
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THAWING bait The need to thaw baits is not as beneficial to improving sink rates as it is with pelagic longliningFor autoliners, the bait must be at least partially thawed before it can be sliced by the automated baiting system. In the Spanish system, the interval between manually baiting the hooks and setting the lines is sufficiently long to Supplementary measure. Must be combined with the range of other measures already described. Well thawed bait comes off the hooks more easily when deployed from the vessel than half-thawed or frozen bait (Brothers et al. 1999). Investigation of the effects of frozen/thawed bait. Mitigation measure Scientific evidence for effectiveness in demersal fisheries Caveats /Notes Need for combination Research needs Minimum standards allow for thawing (except in very low ambient temperatures); and the line-weighting regime overcomes most of the problems with frozen bait (Brothers et al. 1999).
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THAWING. PLANT EQUIPMENT A concise procedure for the safe thawing of a normal storage tank cannot be given. It depends upon the precise details of the equipment and the circumstances. Contact your supplier for advice. Bulk containers can be safely thawed through the use of tempered water systems. The temperature of the water should not exceed 45oC (113oF). Use only automatic tem tempered water systems. The temperature of both the circulating water and the thawed portion of the monomer should be closely monitored. The monomer should be well mixed to ensure that the inhibitor is well distributed and oxygen gets redissolved into the liquid. As soon as the material is thawed, maintain the temperature of the thawed methacrylic acid at 18-40oC (64-104oF), and preferably between 20-25oC (68-77oF). CAUTION: Never use live steam or electrical heating systems such as electrical tape systems or mantles. These may cause localized hot spots.
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THAWING a. Temperature: Plasma is pooled and thawed at 0-4 degrees C
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Related to THAWING

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  • Mowing Mowing, edging (of sidewalks, paved approaches and curbs), litter removal, herbicide treatment, grass clipping removal, and brush control are included under one bid item. Regular mowing under this contract is generally limited to mowing areas of shoulders, front and back slopes of ditches less than or equal to three-to-one (3:1) slope, roadside retention areas, dry roadside ditch bottoms, median islands and various width utility strips and similar areas. Slope mowing, which is also a contract requirement, is generally limited to slopes greater or steeper than three-to-one (3:1) and are relatively inaccessible to the use of conventional mowing equipment (e.g., steep slopes, retention area banks and shores, bridge/overpass banks, canal banks, wet roadside ditches, etc). These types of areas will normally require equipment specifically designed for this type of work. When slope mowing is performed, it will incorporate the use of string trimmers to protect the integrity of the slope and prevent damage to the turf. Sign posts, mailboxes, guardrails, trees, roadside outfall structures, fences, divider walls, shrubs, plants, light poles, utility flags or other such obstacles to mowing will be hand mowed or trimmed around as necessary to present a groomed appearance. Top of vegetation on wet bottom ditches areas must be cut-off to the water’s level. Particular attention will be paid to planted areas. Any damage that occurs to plants, trees, shrubs, mulched beds, tree rings, sprinkler heads, etc., will be repaired or restored, at the Contractor’s expense, before the cycle is completed. Mowing will also include grass clipping removal and litter removal, edging, and herbicide treatment. These costs will be included in the unit price bid for right-of-way mowing.

  • Cooking The University will permit cooking only in the designated kitchen areas of the University Housing. In all other areas, cooking is permitted only with University approved appliances. The following appliances are prohibited: toaster ovens, microwave ovens larger than 800 xxxxx, refrigerators larger than 4.2 cubic feet, gas grills, steamers and any open-flame cooking device or heating unit. For a complete list please reference the Residential Handbook.

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