• TS: – 5 Sure-Fire Methods: Complying with CTS.04.03.33[®] [REF: BHC, E&M, IC] The Source, September 2013, Vol 11, #9, Pg 2 #JCs1309_b2

As indicated above (Top Standards Compliance Issues for First Half of 2013),     CTS.04.03.33 is the 5th most problematic standard for BHC organizations that provide food services.  Commonly, citations are related to problems with properly managed refrigerator/freezer temperatures, improper food labeling or storage.  One suggestion in the article is to dispose of all refrigerated foods on Friday if you do not have a minimum/maximum thermometer and your program only operates Monday – Friday.  However, given the availability of relatively inexpensive min/max thermometers, this begs the question of cost effectiveness.  Other recommendations such as kitchen cleaning, monitoring refrigerator/freezer temperatures and properly labeling/storing food were obvious.
Tip: If you do not currently use a minimum/maximum thermometer in your refrigerators, give serious consideration to doing so and establishing a checksheet-based process with assigned responsibility for monitoring and reporting.  Be sure to have/include a clear expectation/procedure for managing out-of-range readings.