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100-Point Kitchen: Mastering Items #30, #31 & #32
In our latest episode, we take a deep dive into the "Safe Food and Water" section of the FDA Food Code Inspection Sheet. Learn how to protect your score, maintain active managerial control, and master Good Retail Practices behind the line:
Item #30 – Pasteurized Eggs Used Where Required: When and where to substitute pasteurized eggs for raw eggs in recipes like Caesar dressing, hollandaise, or pooled egg prep.
Item #31 – Water & Ice from Approved Source: Standard requirements for public and non-public water systems, ice safety, and annual testing compliance.
Item #32 – Variance Obtained for…
The skinny
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