Cooking Bacterial Yes Cook bacon Observe Continue survival and to 145° F or bacon texture. cooking. contamination until crispy. Should be Boil potato crispy. Use until 208°F clean , (2) Keep sanitized, sour cream calibrated and probe. mayonnaise in <41°F until ready to combine. Bacterial Yes Hold salad Label salad Discard after growth and at <41°F. with date 7 days. contamination Prepare produced. Use salad in clean small sanitized batches. calibrated Cool probe. potatoes to Practice room personal temperature hygiene. within an hour. FLOW OF FOOD CHART RECORD KEEPING FORM Date Salad Produced: Today's Date: Cold-Holding Potato Salad Temperature-Time Log
Cooking Bacterial survival and contamination Yes Cook bacon to 145° F or until crispy. Boil potato until 208°F (2) Keep sour cream and mayonnaise in <41°F until ready to combine. Observe bacon texture. Should be crispy. Use clean , sanitized, calibrated probe. Continue cooking. Bacterial growth and contamination Yes Hold salad at <41°F. Prepare salad in small batches. Cool potatoes to room temperature within an hour. Label salad with date produced. Use clean sanitized calibrated probe. Practice personal hygiene. Discard after 7 days. FLOW OF FOOD CHART RECORD KEEPING FORM Date Salad Produced: Today's Date: Cold-Holding Potato Salad Temperature-Time Log
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