Laserfiche WebLink
ENVIRONMENTAL HEALTH DEPARTMENT <br /> A-PSAN JOAQUIN COUNTY <br /> 2f r—car—u y Unit Supervisors <br /> WI. . <br /> Donna KHeran,R.E.H.S. <br /> 304 East Weber Avenue, Third Floor Carl Borgman,R.E.H.S. <br /> irector Mike Huggins,R.E.H.S.,R.D.I. <br /> Al Olsen,R.E.H.S. Stockton, California 95202-2708 Douglas W.Wilson,R.E.H.S. <br /> Program Manager Telephone: (209)468-3420 Margaret Lagorio,R.E.H.S. <br /> Laurie A.Cotulla,R.E.H.S. <br /> Program Manager Fax: (209) 464-0138 Robert McClellon,R.E.H.S. <br /> Mark Barcellos,R.E.H.S. <br /> October 10, 2003 <br /> Jew Lazar Inc. <br /> Quizno's Sub <br /> 3706 Hammer Lane <br /> Stockton, CA 95212 <br /> Mr. Lazar: <br /> In response to your question about safe food holding procedures and shelf life of cooked <br /> meats, I have no problem with the practice of slicing cooked meats that are from its <br /> original packaging and storing the product in a vacuum-sealed package. <br /> It is my understanding that you would prep/slice all of the meat and vacuum seal half of <br /> the product, and place it in a cooler at 41degrees Fahrenheit or less. You would hold it <br /> for use after the unsealed meat is used which would be within 48 hours. Then the <br /> repackaged meat would be opened and then used within 48 hours from that time of <br /> unsealing. This practice should keep the product fresh because of the reduce oxygen in <br /> the packaging. You would be required as it states in the California Uniform Retail Food <br /> Facilities Law (CURFFL) Section 114057 to date code potentially hazardous food that <br /> has been packed by the food facility in oxygen-reduced atmosphere. The date coding <br /> shall state, "use by" followed by the appropriate month, day, and year. The date code <br /> could have the four-day"use by"time frame that you are talking about. <br /> You could also store the product in a container that can be sealed and washed and if kept <br /> at proper temperature,the product should keep fresh in the four-day time frame. No date <br /> coding would be required because the product is not in an oxygen-reduced atmosphere. <br /> If you have any questions,please call me at 209-468-0338. <br /> Sincerely, <br /> Mark Barcellos, Supervisor, REHS <br /> San Joaquin County Environmental Health Department <br />