Approved Systems (HACCP Plans/Time as Public Health Control) "Date mark PHF that has been prepared and kept inside establishment for more than 24 hours (sliced/diced tomato, open ham,turkey, etc.).Date marking is a tool to help ensure food safety. It is also a license requirement. Date marking is an identification system for ready-to-eat foods held over 24 hours, so you know how old they are. The system helps to identify either when the food was prepared, or when it is to be discarded."
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