Advertisement
Guidelines for Complex Salads Food Safety
Appears in
By Jaclyn Pestka, Wayne Gisslen and Lou Sackett
Published 2010
Complex salads with protein-based ingredients or egg-based dressings require extra diligence with regard to food safety. In addition to normal safe food-handling practices, be sure to follow these special guidelines when preparing and serving complex salads.
- Wear food-service gloves, and be sure to change gloves between tasks.
- Prevent cross-contamination by thoroughly sanitizing your hands and all equipment before proceeding to assemble a protein element (cooked or ready-to-eat) with any raw ingredients and dressing.
- When using leftover items to make complex salads, make sure they are still fresh and wholesome at the time of use. The discard date of the complex salad must be based on the discard date of the leftover ingredients and not the salad itself.
- Open-pan cool rice, potatoes, pasta, and other starchy salad components, and limit the cooling time to less than 1 hour.
- Never combine a new batch of a complex salad with an older batch.
Become a Premium Member to access this page
Unlimited, ad-free access to hundreds of the worldβs best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Monthly plan
Annual plan
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title