|Shelf Life:||3 days with refrigeration|
|Revision Date:||Mar 7, 2017|
All food handlers are required to follow all food safety brand standards and comply with all food handling procedures as noted in the ECOSURE audit program.
- Storage Containers
- Rinse scallions, pat dry and remove any limp or dirty stalks.
- Trim away white parts and reserve for another use.
- Slice scallion greens on an extreme, almost vertical bias, 1/16"x 3". One or both ends should be split, resulting in one long scallion string.
- Transfer scallions to storage container and cover scallions with cold water. Cover container, label and store in the refrigerator. Scallions will curl in the cold water overnight. Use the next day, but drain before use.