When storing food in the walk-in, how should containers of TCS food be kept to protect them from contamination?
Explanation
TCS and other foods should be covered and arranged so they are protected from contamination, including overhead drips, condensation off the coil, splash, and cross-contamination from raw food stored above. A walk-in fan does not blow contamination away: an uncovered pan under it sits directly in the path of condensate dripping off the evaporator and of anything the fan carries across the box. Leaving pans open so cooks can see the contents trades protection for convenience, and labels solve that problem instead. And stacking so raw juices drain from one pan into the next is direct cross-contamination.
Law Reference: FDA Food Code §3-304.11Practice all 500 questions free — no signup required.
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