Chicken must be stored at 36°F ± 2°F (1 to 3°C). Ice down chicken that reaches 39°F(3.8°C) or higher. Product that exceeds 41°F (5°C) must be discarded.When possible, complete panning and marinating procedures in the WIC to maintain product temperatures.Chicken must be received labeled with “Texas Chicken™” label, vendor information, kill date, inspection stamp and use by date.
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