Are pasteurized shredded cheeses that come sealed and can be found in walk in coolers in pizza stores considered low risk or high risk? And why?
Potentially hazardous food often includes dairy products.. but what would you actually do if you found such cheese at 10C? Would you make the operator discard if it has been 3 hours?.
Thanks
I'm struggling to find a pen that doesn't smudge or leak in my pocket/bag. I've tried numerous pens. As you know, our job often involves wet conditions .. we handwash a lot and sometimes paper towels arent readily available, other times we place our notebook/papers on a wet surface, or inspect events in rainy conditions.. etc. Please let me know the pens that you use and that work for you!! Thank you!!
Those who attempted this round how did you feel about it?